This manicotti recipe closely resembles the fabulous lasagna rollata al forno, perfectly prepared and cooked fresh daily at The Olive Garden in Savannah. We used manicotti instead and stuffed the pasta rolls with a mixture of seven Italian cheeses and added seared baby Bella mushrooms for extra flavor. Topped with an Italian herb tomato sauce, this easy recipe will transport you to Italy and the flavor combination is exquisite to say the least.
Preparation time: 20 minutes
Cooking time: 1 hour
• 8 manicotti shells
• 15 oz ricotta cheese
• 2 oz mozzarella
• 2 oz provolone
• 2 oz parmesan
• 2 oz asiago
• 2 oz fontina
• 2 oz romano
• 1 cup baby Bella mushrooms (finely chopped)
• ½ cup tomato sauce
• 1 cup diced tomatoes
• ½ tsp rosemary
• ½ tsp oregano
• ½ tsp basil
• ½ tsp Italian spice mix
• 1 tsp minced garlic
• Fresh ground pepper to taste
• Boil the manicotti for 12 minutes until al dente. Set aside and let cool. Separate the shells from each other to prevent sticking together.
• Mix all the grated cheeses together and retain ¼ cup for presentation.
• Sear the baby Bella mushrooms until lightly brown.
• Mix the ricotta, mushrooms and grated cheeses together in a bowl and season with fresh pepper.
• Using a pastry bag, pipe the cheese mixture into the manicotti. Be careful not to break the shells. Using your fingers to stuff the shell is sometimes the easiest solution.
• Mix the tomato sauce, diced tomatoes and all the spices together in a pot and heat until warm.
• Pour the sauce mixture into an ovenproof pan and place the stuffed manicotti on top.
• Cover with foil and bake in a preheated oven at 425 for 1 hour.
• Turn the shells around once during cooking.
Add 1 tbsp of the sauce to each plate and spread out in a circle.
Place 3 manicotti shells on top of each plate and drizzle with extra sauce.
Top with the leftover grated cheeses for decoration and taste.