| 1 box | BARILLA Manicotti |
| 2 tablespoons | extra virgin olive oil |
| 1 clove | garlic, crushed |
| 2 cups (4 ounces) | mixed wild mushrooms |
| 3 cups | milk |
| 3 tablespoons | butter |
| 3 tablespoons | flour |
| 1 pound (16 ounces) | ricotta cheese |
| 1/2 cup (2 ounces) | mortadella*, finely diced |
| 1/2 cup (2 ounces) | capicolla*, finely diced |
| ½ cup | Parmigiano cheese, freshly grated and divided |
| to taste | salt |
| to taste | freshly ground black pepper |
PREHEAT oven to 350 degrees.
BRING a large pot of salted water to a boil.
HEAT oil in a large skillet over medium heat. Sauté garlic and mushrooms until tender, 5- 6 minutes. Set aside.
HEAT milk in a small saucepan; do not boil. In a separate saucepan, melt butter. Add flour to melted butter and cook for 2-3 minutes, stirring with a wire whip.
ADD heated milk gradually, stirring constantly with the wire whip to prevent clumping. Cook on medium heat until thickened. Add mushrooms and set aside.
COOK pasta for 6 minutes. Drain, rinse under cold water and set aside.
MIX ricotta with mortadella and capicolla, 2/3 of the Parmigiano cheese, salt and pepper in a large bowl.
FILL a large plastic bag with ricotta filling; cut a small triangle off a bottom corner of the bag. Squeeze the filling into the manicotti shells and set aside.
SPRAY a 13 X 9 glass baking dish with cooking spray. Place a thin layer of mushroom sauce on the bottom. Top with filled manicotti.
TOP manicotti with remaining mushroom sauce. Sprinkle with remaining parmesan cheese.
BAKE for 20 minutes uncovered until warmed throughout.
*mortadella and capicola are cured Italian cold cuts