This manicotti came out so deliciously that I think the recipe speaks for itself. I did make mine a bit spicy with a spicy spaghetti sauce and crushed red pepper stirred in but I know this would be fantastic with any style sauce you choose.
Spinach and Mushroom Manicotti
- 8 o.z. dry manicotti noodles
- 8 o.z. fresh mushrooms ~ sliced or diced
- 2 Tbs olive oil
- 2 cloves garlic ~ minced
- 1/2 tsp salt (more or less to taste)
- 1/4 tsp black pepper
- 6 o.z. fresh spinach
- 15 o.z. ricotta
- 2 eggs
- 1 cup italian blend cheese (or a mozzarella and parmesan combination)
- 1/2 tsp crushed red pepper if desired
- 1 jar spaghetti sauce
- additional cheese for the top
Cook manicotti according to package directions. Careful not to over cook ~ they will finish cooking during the baking process.
Meanwhile cook mushrooms in olive oil over medium high heat about 8 minutes or until mushrooms are cooked as desired. Add garlic, salt, pepper, and spinach. Continue cooking about 2 more minutes until spinach is beginning to wilt. Remove from heat to cool. (I did not drain because the juices were very flavorful; it did make the cheese mix a bit wet but I think it was worth it for the flavor)
Combine ricotta, eggs, 1 cup of cheese and crushed red pepper. Stir into mushroom and spinach mixture.
Spread about 1/3 of the jar of spaghetti sauce in 9 X 13 pan. Fill manicotti with ricotta, mushrooms, and spinach mix. I used a zip lock bag with the corner cut out to fill each shell. I think this would have worked a bit better if I’d cut my mushrooms smaller and had a thicker cheese mix (perhaps chilling the mix would have firmed it up).
They were a bit sloppy but once filled I lined them up in baking dish.
I then topped with remaining sauce and some extra cheese.
Chill until ready to bake if making ahead. I was making these ahead so once ready to cook I heated the oven to 400 degrees and baked covered for 40 minutes. Then uncover and bake an additional 10 minutes. I would think they may cook about 10 minutes faster if baking right away so adjust the time accordingly.
Enjoy ~ Kimberly