Creamy Mushroom Manicotti

Faigy Grossman Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 10
  • Contains:

This light version of the standard manicotti combines the tastes of two calorie-laden, decadent dairy dishes: fettuccini Alfredo and stuffed shells. Here, the sauce is made without heavy cream and the filling uses ricotta cheese... Go ahead, help yourselves, guilt free!

Ingredients (14)




Start Cooking

Prepare the Sauce and Filling

  1. To prepare sauce, in a medium saucepan, brown flour in oil until golden, stirring frequently (watch carefully — this burns easily). Add mushroom soup mix, stirring well to combine, then add remaining ingredients. Bring to a boil; lower heat and stir until cheese is melted and sauce is smooth.

  2. Place all filling ingredients into a large mixing bowl and mix together.

Assemble and Bake

  1. Spoon enough sauce into the bottom of two 9- x 13-inch (20- x 30-centimeter) baking pans to coat bottoms of pans.

  2. Working with one piece of pasta at a time, fill manicotti with filling (they don’t need to be completely full) and place into baking pans until all filling is used. Pour sauce over manicotti, cover pans tightly and bake at 350°F (180°C) for 50 minutes to an hour, or until desired doneness is achieved.


Photography: Hudi Greenberger

Styling: Renee Muller

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