Cheese & Olive Manicotti With Mushroom Sauce - cooking recipe

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
Preparation
    Preheat oven to 350\u00b0F
    Cook manicotti and set aside.
    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.
    Spray a small baking dish with nonstick vegetable cooking spray.
    Fill the manicotti evenly with the ricotta cheese mixture, laying them into the dish.
    Set aside.
    In a saucepan sprayed with nonstick vegetable cooking, over medium-high heat, add the olive oil and mushrooms.
    Cook for 1 minute and add the flour.
    Add the milk gradually and with a wire whisk smooth out the lumps.
    Cook mushroom sauce 2 to 3 minutes until thickened.
    Check for seasoning & add a pinch of salt, if needed.
    Pour sauce over manicotti and top with remaining 1 tbsp grated mozzarella cheese.
    Bake uncovered for 25 minutes.

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