Wild Mushroom Manicotti
Elevate your pasta nights with this luxurious Wild Mushroom Manicotti recipe, a decadent blend of earthy wild mushrooms, creamy ricotta, and fragrant herbs enveloped in tender manicotti shells. Stuffed to perfection, this hearty dish is topped with a silky béchamel sauce infused with a hint of nutmeg, then crowned with a layer of melty mozzarella and golden Parmesan. Perfect for entertaining or a cozy family dinner, this savory baked pasta delivers rich flavor and satisfying textures in every bite. With a preparation time of just 25 minutes, it’s an irresistible fusion of gourmet flair and comfort food that’s sure to impress. Ideal for mushroom lovers and those seeking an elevated Italian-inspired dish, don’t forget to garnish with fresh parsley for that final pop of color and aroma!
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Recipe Information
Ingredients
- 12 pieces manicotti pasta
- 8 ounces wild mushrooms (such as cremini, shiitake, or oyster)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium-sized yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups ricotta cheese
- 1 cup Parmesan cheese, finely grated
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 0.25 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the manicotti pasta until just al dente, about 6–7 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 3–4 minutes. Add the garlic and cook for another 1 minute until fragrant.
Add the wild mushrooms to the skillet and sauté for 6–8 minutes until softened and all the liquid has evaporated. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
In a large bowl, combine the sautéed mushroom mixture, ricotta cheese, 1/2 cup of Parmesan, parsley, thyme, and a pinch of salt and pepper. Stir until well mixed.
Carefully stuff each manicotti shell with the mushroom-ricotta filling using a small spoon or piping bag. Place the filled shells in a greased 9x13-inch baking dish in a single layer.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a roux. Slowly add the milk, whisking constantly to prevent lumps. Continue to cook until the béchamel sauce thickens, about 5 minutes.
Stir the nutmeg, 1/4 teaspoon of salt, and a pinch of black pepper into the béchamel sauce. Pour the sauce evenly over the manicotti shells.
Sprinkle the mozzarella and remaining 1/2 cup of Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is golden and bubbly.
Let the dish cool slightly for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
4901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 7545 mg | 328% | |
| Total Carbohydrate | 464.5 g | 169% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 67.2 g | ||
| Protein | 268.2 g | 536% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 6166 mg | 474% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3348 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
