Recipe by KGCOOK
So tasty and delicious. Wonderful blend of flavors. Serve with a nice salad and Italian garlic bread and it's "Oh so Delicious"!
Top Review by blacktietrio
It doesn't say when to add the spinach.. but I found on another recipe that after the garlic and mushrooms are sauteed for 5 minutes to add the spinach and saute for 5 minutes. I made this tonight. It was good. Hard to stuff cooked manicotti shells, though. I wonder if you could stuff uncooked shells and cover with extra marinara sauce.
- 1 (8 ounce) package manicotti
- 6 ounces fresh mushrooms, chopped
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1 (6 ounce) package fresh spinach, chopped or 1 (10 ounce) package frozen spinach, chopped, thawed and patted very dry
- 2 large eggs
- 1 (15 ounce) container ricotta cheese, shredded
- 1⁄3 cup fresh basil, chopped
- 1 teaspoon salt
- 1 (26 ounce) jar marinara sauce
- 1⁄2 cup parmesan cheese, fresh and grated
Directions See How It's Made
- Cook manicotti according to package directions and drain.
- Rinse with cold water, drain and set aside.
- Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
- Add spinach and saute 5 more minutes.
- Remove skillet from heat.
- Drain any fat off the spinach and garlic.
- Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
- Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
- Squeeze or spoon spinach mixture into shells.
- Arrange stuffed shells in dish.
- Pour remaining marinara sauce over the top evenly over shells.
- Sprinkle with parmesan cheese.
- Bake covered at 350°F for 30 minutes.
- Uncover and bake for 10 more minutes.