1/2 cup olive oil
3 cloves garlic, chopped
2 28oz cans, whole Italian tomatoes, chopped
1 7oz can, chopped green chiles
1 oz dried porcini mushrooms-reconstituted
6 pasta sheets
1 lb ricotta cheese
1 lb fontina cheese, shredded
1 cup grated parmesan cheese
1/2 cup parsley-chopped
Saute garlic lightly on olive oil in a medium skillet. Combine tomatoes, chiles & mushrooms. Simmer while pre-paring manicotti.
Combine ricotta, fontina, parmesan and parsley.
Layout pasta sheet, cut in half. Place about 2 tablespoons of cheese mixture on end of noodle & roll up. Repeat until mixture of cheese is gone. Place in baking dish.
Pour sauce over-place in oven at 350 degrees for about 30 to 40 minutes.