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.
Preheat oven to 400F
Cook pasta according to the directions on the box. If you are using fresh pasta, it does not need to be pre-cooked
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.
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
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.
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
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.