Spinach And Mushroom Manicotti Recipe

Name: Spinach And Mushroom Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook); 2 tablespoons extra virgin olive oil; 2 eggs; 6 ounces mushrooms, I like to use fresh, it really makes a HUGE difference, a whole small box like you buy at the grocer; 2 -3 garlic cloves, depending on size, if your not a big fan of garlic just use 1; 6 ounces chopped fresh spinach, you can use frozen you will need about 10 oz thawed and dried; 1 (15 ounce) container ricotta cheese; 1/3 cup chopped basil leaves; 1 teaspoon salt; 26 ounces of your own spaghetti sauce or 26 ounces about 1 1/2 jars store bought spaghetti sauce; 1/2 cup parmesan cheese, again I like to use fresh, the taste is much better. Have extra for the dinner table

Servings: persons

16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook)
2 tablespoons extra virgin olive oil
2 eggs
6 ounces mushrooms, I like to use fresh, it really makes a HUGE difference, a whole small box like you buy at the grocer
2 -3 garlic cloves, depending on size, if your not a big fan of garlic just use 1
6 ounces chopped fresh spinach, you can use frozen you will need about 10 oz thawed and dried
1 (15 ounce) container ricotta cheese
1/3 cup chopped basil leaves
1 teaspoon salt
26 ounces of your own spaghetti sauce or 26 ounces about 1 1/2 jars store bought spaghetti sauce
1/2 cup parmesan cheese, again I like to use fresh, the taste is much better. Have extra for the dinner table

1
Preheat your oven to 350u00b0F.
2
Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
3
Heat oil or butter in a large pan over about medium heat, saute mushrooms and garlic till mushrooms are tender.
4
Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
5
Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
6
Keep in your fridge as a kind of filler to thicken it up a bit.
7
Spread about a cup of sauce in the bottom of a large baking dish. Fill manicotti with mushroom/cheese mix place in dish and cover with sauce. Sprinkle the fresh parmesan cheese on top and cover with foil.
8
Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook), 2 tablespoons extra virgin olive oil, 2 eggs, 6 ounces mushrooms, I like to use fresh, it really makes a HUGE difference, a whole small box like you buy at the grocer, and more.

Yes, Spinach And Mushroom Manicotti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Mushroom Manicotti

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