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  • Writer's pictureLulu Perez

Mushroom Manicotti with Sundried Tomato Cream Sauce

I am a HUGE fan of filled pasta, either ravioli or manicotti pasta is my favorite to order at an Italian restaurant. The first time I had manicotti pasta was from Olive Garden when I was in middle school. It was a cheese filled pasta with marinara sauce and more melty cheese on top. and Oh My God, I loved it. It was my go to dish to order. I wanted to recreate that dish that I loved so much, but kicked it up a notch by filling manicotti pasta with mushroom and cheese and make a creamy, cheesy, sauce with some sundried tomatoes to add slight sweet tart flavor. Let me tell you, it works!!

So, to all my mushroom lovers out there.

This recipe is to die for!

Its melt in your mouth cheesy and mushroomy. Each bite is just so heavenly. I love this recipe as a main dish or as a side dish served with grilled chicken or steak.

I hope you enjoy!

Mushroom Manicotti with Sundried Tomato Cream Sauce

Mushroom Manicotti Filling Ingredients

  • 24 oz Baby Bella Crimini Mushrooms, stem removed and chopped

  • 4 garlic cloves, minced

  • 1 tsp dried thyme

  • 1 tsp kosher salt

  • 2 tbsp butter

  • 1 cup ricotta cheese

  • ½ cup grated parmesan

  • 1 ½ cups shredded mozzarella

  • ½ tsp fresh cracked pepper

  • 1 package Manicotti Pasta

  • 1 ½ cups shredded mozzarella for topping

Sundried Tomato Cream Sauce

  • 1 ½ cup chicken broth

  • 1 tbsp butter

  • 3 garlic cloves, minced

  • ¾ cup heavy cream

  • 4 tbsp sundried tomatoes, pat dry to get rid of jared olive oil, chop into smaller pieces

  • 1 cup grated parmesan

  • ¼ cup reserved pasta water


  1. Using a large skillet, heat to medium, add the mushroom and butter, cook down for about 5 minutes. Add the garlic, thyme, salt and pepper. Stir periodically and cook down for about 8 minutes. Until the mushroom is cooked down and the majority of the excess liquid from the mushroom has evaporated. Set aside and allow to cool.

  2. Once the mushroom mixture has cooled, place in a food processor or blender. Pulse a couple times until the mushroom is almost a paste, but it's okay to have mini bite size pieces within the mixture.

  3. In a medium size bowl, combine the ricotta cheese, grated parm, mozzarella, mushroom mixture, and pinch of salt and pepper. Set aside. (You can place in the refrigerator to chill in the meantime or if you make ahead)

  4. Set a large pot of water to boil, add salt to the water *salt like the sea. Boil to package instructions. You want it to be al dente so they are easy to work with and not too soft where they will rip. Once done, place them in a ice bath (bowl with ice cubes and water so it stops the cooking)

  5. Sauce- Using the same skillet as you cooked the mushroom, set the skillet to medium and add the butter until melted, add the minced garlic, cook for about 1-2 minutes then add the chicken broth. Once the chicken broth has warmed through, add the heavy cream and stir. Once it comes to a simmer, add the grated parmesan and sundried tomatoes, season with a pinch of salt and pepper. *you can add crushed red pepper flakes for a little kick Turn the heat off until it's time to assemble

  6. Preheat the oven to 350 degrees Fahrenheit. Using a 13x9 baking dish, drizzle some olive oil and add a couple spoonfuls of the sauce to the baking dish.

  7. To assemble manicotti- Place the mushroom mixture in a gallon size ziploc bag and cut the tip on one side. Squeeze some of the mixture into one side of the manicotti, then add more into the other side. Place on the baking dish. Repeat until all are filled. Add the rest of the sauce and the reserved pasta water to the baking dish and sprinkle shredded mozzarella on top.

  8. Bake for 25 minutes topped with foil. Remove foil for the last 5 minutes. Once done, allow to rest for about 10-15 minutes. Garnish with chopped parsley and its ready to serve.

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