Wild Mushroom Onion Manicotti with an Asiago Sauce
Indulge in the earthy elegance of Wild Mushroom Onion Manicotti with an Asiago Sauce, a comforting yet sophisticated pasta dish that’s perfect for dinner parties or a hearty family meal. This recipe combines the deep, umami-rich flavors of wild mushrooms and caramelized onions with the creamy decadence of ricotta and Parmesan cheeses, stuffed into tender manicotti shells. Topped with a luscious, nutmeg-kissed Asiago cheese sauce and baked to golden perfection, every bite is a melt-in-your-mouth celebration of flavor. Ideal for mushroom lovers, this dish uses a mix of cremini, shiitake, and oyster mushrooms for a gourmet touch and includes optional fresh spinach for an extra layer of vibrancy. With its creamy filling, bubbling cheese topping, and rich aroma, this recipe is guaranteed to transform your dinner table into a feast of Italian-inspired indulgence.
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Recipe Information
Ingredients
- 12 manicotti shells
- 12 oz wild mushrooms (e.g., cremini, shiitake, oyster, or a mix)
- 1 large yellow onion
- 3 fresh garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups heavy cream
- 1.5 cups Asiago cheese, grated
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 0.25 tsp ground nutmeg
- 1 cup fresh spinach (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cook the manicotti shells in a large pot of salted boiling water according to the package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onion and cook until caramelized, about 15 minutes, stirring frequently.
Add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet. Stir for 1 minute until fragrant, then add the chopped wild mushrooms. Cook until the mushrooms are tender and their liquid has evaporated, about 8-10 minutes. Remove from heat.
In a mixing bowl, combine the cooked onions and mushrooms, ricotta cheese, 1/2 cup of Parmesan cheese, parsley, salt, and black pepper. Mix well to form the filling. If desired, stir in the optional fresh spinach.
Fill each manicotti shell with the mushroom and onion mixture using a spoon or piping bag. Arrange the filled shells in a lightly greased baking dish.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the heavy cream and milk, stirring constantly to prevent lumps. Cook until the mixture thickens slightly, about 5 minutes.
Reduce the heat to low and stir in the Asiago cheese, nutmeg, and a pinch of salt and pepper. Continue stirring until the cheese is melted and the sauce is smooth.
Pour the Asiago sauce evenly over the manicotti in the baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
7346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.7 g | 438% | |
| Saturated Fat | 186.8 g | 934% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 7259 mg | 316% | |
| Total Carbohydrate | 790.6 g | 287% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 44.4 g | ||
| Protein | 254.0 g | 508% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 3748 mg | 288% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3750 mg | 80% | |
*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.
