Ingredients for Fresh Spinach And Mushroom Manicotti
- 1 package (12-15 ounces) jumbo manicotti shells
- Fresh Mushrooms
- Garlic Clove
- Extra Virgin Olive Oil
- Fresh Spinach
- 2 large eggs
- 15 ounces whole milk ricotta cheese
- Fresh Basil
- 1/2 teaspoon salt (or to taste)
- 24 ounces marinara sauce
- 1/2 cup grated Parmesan cheese
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How to Make Fresh Spinach And Mushroom Manicotti
- Preheat oven to 350°F (175°C).
- Cook manicotti shells according to package directions. Rinse with cold water, drain thoroughly, and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add sliced mushrooms and sauté for 5 minutes, until softened.
- Add chopped spinach to the skillet and sauté for another 5 minutes, or until wilted. Remove from heat and drain any excess liquid.
- In a large bowl, whisk together eggs, ricotta cheese, fresh basil, and salt.
- Gently stir in the mushroom and spinach mixture until well combined.
- Spread 1 1/2 cups of marinara sauce evenly in a lightly greased 13x9-inch baking dish.
- Fill each manicotti shell with the ricotta and spinach mixture. (Use a spoon or a piping bag for easier filling)
- Arrange the stuffed manicotti shells in the prepared baking dish.
- Pour the remaining marinara sauce over the manicotti, ensuring they are evenly coated.
- Sprinkle generously with Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the manicotti are heated through.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
54g
Fat
46g
Carbs
16g
