Spinach Mushroom and Ricotta Cheese Manicotti
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.
Servings: 6 servings
Calories: 310kcal
Ingredients
- 1 8 oz box Manicotti shells
Mushroom Mixture
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 4 cups baby portobello mushrooms, chopped (4 cups chopped, not whole)
- 2 cups fresh baby spinach
Ricotta Mixture
- 1 ½ cups fresh ricotta cheese
- 1 tablespoons fresh parsley, chopped
- 1 tablespoons fresh thyme, chopped
- 1 cup pecorino cheese, grated and divided into two
- 1 jar storebought ragu or homemade if preferred
Instructions
- Preheat oven to 400F (205C)
- Cook pasta according to the directions on the box. If you are using fresh pasta, it does not need to be pre-cooked1 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 browned3 cloves garlic, minced, 4 cups baby portobello mushrooms, chopped, 2 tablespoons extra virgin olive oil
- 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 combine1 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.
Nutrition
Calories: 310kcal | Carbohydrates: 16.9g | Protein: 18.4g | Fat: 18.7g | Saturated Fat: 6.4g | Cholesterol: 33mg | Fiber: 2.2g | Sugar: 0.3g