Cheese, Spinach, and Mushroom Manicotti Recipe

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

Blue Box Manicotti

Made with

Barilla Manicotti

  • Prep
  • Cook
  • Skill

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
  • 18g
    total fat
  • 42g
    total carbohydrate
  • 18g
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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


  • Preheat oven to 400°F.
  • Cook pasta in boiling water for 9 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.
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