Spinach and Mushroom Manicotti

I had never made manicotti before -- honestly, filling delicate pasta seemed way too labor intensive. But, putting this dish together was actually quite quick... and it was so tasty!

We got the base recipe for our wedding shower... and we added in mushrooms to make it super-de-duper (because we love mushrooms).

Spinach and Mushroom-Stuffed Manicotti - Modified from the Crump Family

1 box manicotti

2 T olive oil

6 oz mushrooms, chopped

1 garlic clove, minced

1 tsp. salt

1 T basil, dried

1 (6oz) bag spinach, chopped

2 egg white

1 (15oz) container Ricotta cheese

2 C homemade spaghetti sauce

Mozzarella cheese (or Parmesan)

Cook manicotti according to directions, and set aside.

Heat oil and saute garlic and mushrooms for about 5 minutes. Add the spinach and cook until leaves are wilted (we used frozen, so we cooked until warm). 

Cool in a bowl and then strain to drain liquids (if there are any).

Beat eggs, add ricotta, basil and salt.

Then, stir in the mushroom mixture.

Pour 1 1/2 C of sauce into the bottom of a 9x13 glass baking dish. 

Fill the manicotti with the mushroom mixture and place in the baking dish on top of the spaghetti sauce. 

Pour the remaining sauce over the manicotti and sprinkle with Parmesan or Mozzarella cheese (or both!).

Cover with foil and bake at 350 for 30 minutes, or until bubbly. Then, uncover and bake on the top rack for 5-10 minutes until the cheese is melted.

Serves 6.


Linked to: URS