Spinach and Mushroom Manicotti

READY IN: 55mins


  • 16
    ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook)
  • 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
  • 13
    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
  • 12
    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.