Best Spinach And Mushroom Manicotti Recipes

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SPINACH AND MUSHROOM MANICOTTI



Spinach and Mushroom Manicotti image

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.

Provided by Nessas Mommy

Categories     Manicotti

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.

FRESH SPINACH AND MUSHROOM MANICOTTI



Fresh Spinach and Mushroom Manicotti image

So tasty and delicious. Wonderful blend of flavors. Serve with a nice salad and Italian garlic bread and it's "Oh so Delicious"!

Provided by KGCOOK

Categories     Manicotti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.3, Cholesterol 115.5, Sodium 1280, Carbohydrate 48.7, Fiber 2.9, Sugar 13.7, Protein 23.1

CHEESY SPINACH AND MUSHROOM MANICOTTI



Cheesy Spinach and Mushroom Manicotti image

Make and share this Cheesy Spinach and Mushroom Manicotti recipe from Food.com.

Provided by 2Bleu

Categories     Manicotti

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces mushrooms, sliced
2 garlic cloves, minced
10 ounces spinach, thawed and well drained (frozen chopped)
15 ounces part-skim ricotta cheese
6 ounces part-skim mozzarella cheese, shredded
6 ounces provolone cheese, cut into very small pieces (shredded)
3 ounces reduced-fat cream cheese
1/2 cup parmesan cheese, shredded (divided)
1 egg
8 ounces manicotti, cooked al dente' and drained (14 count)
16 ounces spaghetti sauce (with meat)

Steps:

  • Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside.
  • Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
  • In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs.
  • Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan.
  • Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.

Nutrition Facts : Calories 549.3, Fat 25.4, SaturatedFat 14.9, Cholesterol 107.9, Sodium 934.2, Carbohydrate 44.1, Fiber 3.7, Sugar 7.2, Protein 36.4

SHIITAKE MUSHROOM AND SPINACH MANICOTTI



Shiitake Mushroom and Spinach Manicotti image

Enjoy this cheesy manicotti that's made with mushrooms and spinach - a tasty Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 17

12 uncooked manicotti pasta or cannelloni shells
2 slices 7-grain sandwich bread
1/4 cup butter or margarine
4 1/2 cups sliced fresh shiitake mushrooms (about 8 oz)
2 cloves garlic, finely chopped
1 bag (10 oz) fresh spinach, stems removed
1 cup ricotta cheese
3 oz Parmesan cheese, freshly grated
1 egg, beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
2 cups half-and-half
4 oz Gouda cheese, shredded (1 cup)
1 1/2 cups shredded Mexican cheese blend (6 oz)
3 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
  • In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
  • In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
  • Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.

Nutrition Facts : Calories 411, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 1/2 g, Protein 17 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 770 mg

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