SPINACH AND MUSHROOM MANICOTTI

Spinach and Mushroom Manicotti image

Provided by Nessas Mommy

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

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.