CHEESE & OLIVE MANICOTTI WITH MUSHROOM SAUCE

Cheese & Olive Manicotti With Mushroom Sauce image

Provided by Manami

Time 45m

Yield 1 serving(s)

Number Of Ingredients 16

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

Steps:

Preheat oven to 350°F
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.