Spend some time in the kitchen with the family and whip up this big bowl of comforting Spinach Mushroom and Ricotta Cheese Manicotti. It is super easy and packs such a delicious flavor punch everyone will be coming back for seconds.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Main Dish
Cuisine: Italian
Keyword: ricotta cheese manicotti
Servings: 6servings
Calories: 310kcal
Ingredients
18 oz boxManicotti shells
Mushroom Mixture
2tablespoonsextra virgin olive oil
3clovesgarlic, minced
4cupsbaby portobello mushrooms, chopped(4 cups chopped, not whole)
Cook pasta according to the directions on the box. If you are using fresh pasta, it does not need to be pre-cooked
1 8 oz box Manicotti shells
Heat olive oil in a skillet over a medium heat. Add the garlic and cook until it becomes aromatic, but has not browned. Add in the mushrooms, season with salt and pepper. Cook until browned
Add in the baby spinach and cook until wilted. This should only take a minute or two.
2 cups fresh baby spinach
Mix the ricotta with the chopped parsley and thyme. Once the mushrooms are browned add them to the ricotta mixture, along with half of the pecorino. Season with salt and pepper and stir well to combine
1 tablespoons fresh parsley, chopped, 1 tablespoons fresh thyme, chopped, 1 ½ cups fresh ricotta cheese, 1 cup pecorino cheese, grated and divided into two
Stuff the manicotti tubes with the mushroom and ricotta mixture (see notes for a tip)
In the same skillet you used for cooking the mushrooms, add half of the Ragu Homestyle Sauce.
1 jar storebought ragu
Arrange the manicotti on top of the sauce, and then top that with the remaining sauce and the rest of the pecorino.
Cover with aluminium foil and pop into the oven for 30 minutes.
Serve and enjoy
Notes
Tip: use a ziploc bag to easily stuff the tubes. Pop the ricotta mixture into the bag, snip off one corner and squeeze the mixture into the tubes.