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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Something I made up. Ingredients:
1 (8 ounce) package manicotti (14 tubes) |
5 cups chicken broth |
2 (8 ounce) cans water chestnuts (diced &drained) |
1 lb fresh mushrooms |
2 cups mozzarella cheese |
1 cup parmesan cheese |
garlic |
salt |
black pepper |
white pepper |
1/4 cup red wine |
1/4 cup olive oil |
Directions:
1. Boil chicken broth and cook manicotti according to directions on package. Remove and Cut tubes into thirds. Stand up in a small casserole dish. Slice Mushrooms and place in to skillet on med-low heat with olive oil and cooking wine. Season with garlic salt and pepper to taste. Cover and let the mushrooms cook down. After the mushrooms have cooked down add the water chestnuts, let cook an additional 5-7 minutes. Remove the mushrooms and waterchestnuts saving the remaining oil and cooking wine. Mix the mushrooms and water chestnuts with the mozzarella cheese, Stuff mixture into the monicotti tubes. Pour oil and wine over the shells, top with Parmessan cheese and bake under a brioler until the ends of the pasta are slightly browned.
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