Cheese & Olive Manicotti With Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Saw this recipe by Crestor (the medicine), at the hospital the other day and it looked very appetizing so I copied it! Have made a few changes but they are slight & I think they made it even more delicious! ;) Ingredients:
2 manicotti, pieces cooked according to directions without salt or fat |
2 tablespoons black olives, chopped |
6 tablespoons fat-free ricotta cheese |
1 egg white |
1 tablespoon parmesan cheese |
onion powder, a dash (optional) |
garlic powder, a dash |
italian seasoning (a pinch or two) |
1 pinch salt, divided |
crushed red pepper flakes, a pinch or two (optional) |
2 tablespoons part-skim mozzarella cheese, grated, divided |
nonstick vegetable oil cooking spray |
1/2 teaspoon olive oil |
1/2 cup sliced button mushroom |
1/2 tablespoon flour |
6 tablespoons nonfat milk or 6 tablespoons 1% low-fat milk |
Directions:
1. Preheat oven to 350°F
2. Cook manicotti and set aside.
3. In a bowl, combine chopped black olives, ricotta cheese, egg white, Parmesan cheese, Italian Seasoning, pinch of salt, pinch of crushed red pepper flakes (if using), a dash of onion powder(if using), a dash of garlic powder and 1 tbsp grated mozzarella cheese.
4. Spray a small baking dish with nonstick vegetable cooking spray.
5. Fill the manicotti evenly with the ricotta cheese mixture, laying them into the dish.
6. Set aside.
7. In a saucepan sprayed with nonstick vegetable cooking, over medium-high heat, add the olive oil and mushrooms.
8. Cook for 1 minute and add the flour.
9. Add the milk gradually and with a wire whisk smooth out the lumps.
10. Cook mushroom sauce 2 to 3 minutes until thickened.
11. Check for seasoning & add a pinch of salt, if needed.
12. Pour sauce over manicotti and top with remaining 1 tbsp grated mozzarella cheese.
13. Bake uncovered for 25 minutes.
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