Description
This Mushroom and Truffle Oil Manicotti is an elegant yet comforting Italian-inspired dish. Creamy mushroom filling tucked inside pasta tubes, baked in a silky béchamel sauce, and finished with a drizzle of truffle oil for a touch of luxury.
Ingredients
- Manicotti Pasta Tubes: 12
- Cremini Mushrooms: 8 ounces, finely chopped
- Shiitake Mushrooms: 4 ounces, chopped
- Olive Oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Shallot: 1 small, finely diced
- Ricotta Cheese: 1 cup
- Parmesan Cheese: ½ cup, grated
- Mozzarella Cheese: 1 cup, shredded
- Egg: 1
- Nutmeg: ⅛ teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Milk: 2 cups
- Butter: 3 tablespoons
- Flour: 3 tablespoons
- Truffle Oil: 1–2 teaspoons
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Preheat oven to 375°F. Grease a baking dish.
- Combine Ingredients: In a skillet, heat olive oil. Sauté garlic, shallot, and mushrooms until golden. Season with salt, pepper, and nutmeg. Cool slightly, then mix with ricotta, parmesan, mozzarella, and egg.
- Prepare Your Cooking Vessel: Cook manicotti tubes until al dente. Drain and cool.
- Assemble the Dish: Spoon or pipe filling into manicotti tubes. Arrange in baking dish.
- Cook to Perfection: Make béchamel by melting butter, whisking in flour, then adding milk. Simmer until thick. Pour over manicotti and sprinkle mozzarella on top.
- Finishing Touches: Bake for 25–30 minutes until bubbly and golden. Rest for 5 minutes, then drizzle lightly with truffle oil.
- Serve and Enjoy: Garnish with parsley and serve warm with salad or bread.
Notes
- Don’t overcook pasta — it will tear during stuffing.
- Use a mushroom mix for more depth of flavor.
- Add truffle oil only after baking for best aroma.