Skip to Content
Menu

Mushroom Manicotti

Betty Crocker Kitchens
Updated Jun 12, 2008
  • Pin
Planning an elegant dinner for two? With little work, you can prepare these cheese-filled pasta shells topped with a rich, creamy sauce.

Mushroom Manicotti

  • Prep Time 15 min
  • Total 35 min
  • Servings 2
  • Ingredients 16
  • Pin

Ingredients

Pasta

  • 4 uncooked manicotti pasta shells

Garlic-Mushroom Sauce

  • 1 tablespoon butter or margarine
  • 2 cups sliced fresh mushrooms (5 oz)
  • 2 tablespoons chopped onion
  • 2 cloves garlic, finely chopped
  • 1/3 cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon pepper
  • 1/8 teaspoon salt
  • 1/2 cup whipping cream

Filling

  • 1 package (3 oz) cream cheese, softened
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup diced cooked ham
  • 1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
  • Step 
    2
    In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
  • Step 
    3
    In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
  • Step 
    4
    Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

Nutrition

625 Calories
45 g Total Fat
17 g Protein
40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
625
Calories from Fat
405
Total Fat
45 g
Saturated Fat
27 g
Cholesterol
150 mg
Sodium
760 mg
Potassium
570 mg
Total Carbohydrate
40 g
Dietary Fiber
2 g
Protein
17 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
4%
4%
Calcium
16%
16%
Iron
18%
18%
Exchanges:
2 Starch; 2 Vegetable; 1 High-Fat Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section