Go Back Email Link
+ servings
Spinach Mushroom and Ricotta Cheese Manicotti
Print Recipe
4.12 from 9 votes

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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Dish
Cuisine: Italian
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 1 box Manicotti shells
  • 1 Jar Ragu Homestyle Sauce (or homemade)
  • 2 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 cups baby portobello mushrooms, chopped (4 cups chopped, not whole)
  • 2 cups fresh baby spinach
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 ½ cups fresh ricotta cheese
  • 1 cup pecorino cheese, grated and divided into two

Instructions

  • 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

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