Prep 15 mins
Cook 40 mins
This is my most famous dish, Manicotti con Spinaci e Funghi, I sometimes make it without the spinach and its just as good, also I really like garlic so if you don't like a very strong garlic taste I would only use one clove instead of the 2-3 i would normally use.
- 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
- Preheat your oven to 350°F.
- Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
- Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
- Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
- 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.
- Keep in your fridge as a kind of filler to thicken it up a bit.
- 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.
- Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.