Manicotti with Spinach, Cheese & Mushroom

Stuffed with mushrooms, leafy spinach, Ricotta cheese, and topped with traditional Marinara pasta sauce, this is a classic baked manicotti recipe.

Add to favorites Remove from favorites
Share
Print

Ratings

Prep
Cook
Skill
Accomplished
Diet
Vegetarian

Baked Manicotti with Spinach, Ricotta, and Mushrooms

Like its three cheese counterpart, this manicotti recipe is a festive favorite, no matter what the season. Everyone can enjoy the rich and home-style flavor of this spinach stuffed manicotti with Ricotta and mushrooms. Simply prep and bake for about an hour for a delicious manicotti dish. Quick and easy, and full of flavor!


399
calories
18g
total fat
42g
total carbohydrate
18g
protein
Powered by

Ingredients 5 Servings

Ingredients for 5 people
  • 1 box Barilla® Manicotti
  • 1 jar Barilla® Marinara Sauce
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, chopped
  • 12 ounces fresh Ricotta cheese
  • 12 ounces mushrooms, chopped
  • 12 ounces fresh spinach, chopped
  • 1 cup Parmigiano-Reggiano cheese, divided
  • Salt and black pepper to taste

Share ingredients

You copied text to clipboard:

Instructions

  • Preheat oven to 400°F.
  • Cook pasta in boiling water for 7 minutes; drain and cool on a sheet pan. Set aside.
  • In a skillet, heat olive oil with garlic, add mushrooms then season with salt and pepper. Cook until browned.
  • Steam the spinach, chop well.
  • Mix Ricotta cheese, mushrooms, spinach, salt, pepper and half the Parmigiano. Fill the manicotti.
  • Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the manicotti, cover with the remaining pasta sauce and Parmigiano cheese.
  • Bake manicotti covered in the oven for 30 minutes.
Show more

Reviews