Christmas Vacation Manicotti Casserole

Recipe by Debber
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
YIELD: 1 13x9 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta according to package directions; drain & set aside.
  • Preheat oven to 350; grease a 13x9 pan; set aside.
  • Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl.
  • Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture.
  • Stir in ricotta, parmesan, egg, salt and pepper.
  • Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan.
  • Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown.
  • Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells.
  • Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING).
  • Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells.
  • Bake uncovered for 45 minutes (bubbly).
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