Ingredients
2 TBLS extra virgin olive oil
2 portabella mushroom caps,chopped
1/2 a medium yellow onion chopped
2-3 cloves of garlic minced
1 cup cooked chicken,chopped
1 cup ricotta cheese
3 TBLS heavy cream
1/8 tsp.dried oregano
1/8 tsp. dried basil
1 1/2 cups marinara sauce
4 mannacotti pasta shells
1 cup shredded mozzarella cheese
Preparation
Cook pasta according to package. Drain and set aside. Heat olive oil in a large non-stick skillet over medium-high heat.Add mushrooms,onions,and garlic.Saute until tender.Add chicken.remove from heat,then stir in ricotta,heavy cream,and herbs.Put everything except the noodles in a food processor and blend until large chunks are smooth.then use a pastry bag(or ziploc w/a hole cut in one end) to pipe filling in to waiting mannacoti.Cover with marinara and mozzarella cheese.Bake at 350 uncover 20-30 minutes or until cheese is melted and sides bubble.Enjoy!!
