Stuffed Cheese Manicotti With Mushroom Tomato Sauce Ingredients
Serving Size:4
1 pack manicotti
1 pack cream cheese, softened
3tbsp crumbled feta cheese with basil and tomatoes
1 small chopped onion
1/4 cup diced fully cooked smoked ham
1/3 cup finely sliced mushrooms blenched in hot tub
1 tablespoon chopped fresh chives
1 cup shredded Mixed Cheese
For the Mushroom Sauce
1tbsp butter or margarine
2 cups sliced fresh mushrooms
1 can tomato drained
1 small chopped onion
2 cloves garlic, finely chopped
1/3 cup chicken broth
1tsp lemon juice
1/4tsp lemon pepper
1/2 cup whipping (heavy) cream
Preparation Methods:
Heat oven to 375°C degrees. Cook and drain manicotti as directed on package. Make Garlic-Mushroom sauce in same saucepan.Mix mushrooms,cream cheese, feta cheese and onion in small bowl, using fork, until well blended. Stir in ham and chives.Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.Pour half of the sauce unto greased square baking dish and arrange filled shells in dish.Spoon remaining sauce over shells and sprinkle a good amount of the mixed cheese.Cover with foil and bake about 20 minutes or until hot and bubbly.
For Garlic-Mushroom Sauce:Melt butter in over medium heat. Cook mushrooms, onions and garlic in butter about 3 minutes, stirring frequently.Stir in caned tomatoes, broth, lemon juice, lemon pepper and salt. Cook over medium-high heat stirring occasionally, until almost all liquid has evaporated.Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat stirring frequently, until slightly thickened.
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