Cheese and Mushroom Manicotti
Indulge in the ultimate comfort food with this hearty Cheese and Mushroom Manicotti recipe! Perfectly al dente manicotti pasta shells are generously stuffed with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, paired with earthy sautéed mushrooms and aromatic garlic for a flavor-packed filling. Topped with zesty marinara sauce and a gooey layer of melted mozzarella, this baked pasta dish is the epitome of Italian-inspired homestyle cooking. With just 25 minutes of prep time, it’s an easy, crowd-pleasing option for weeknight dinners or special family meals. Garnish with fresh basil for a fragrant, restaurant-quality finish. This vegetarian comfort classic is both satisfying and irresistibly delicious!
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Recipe Information
Ingredients
- 12 pieces manicotti pasta shells
- 2 cups cremini or button mushrooms, finely chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups marinara sauce
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Cook the manicotti shells in a large pot of boiling salted water until just al dente according to the package instructions. Drain and rinse with cool water to prevent sticking.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped mushrooms, salt, pepper, and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, the cooked mushroom mixture, egg, and basil. Mix well until fully combined.
Using a small spoon or piping bag, carefully fill each manicotti shell with the cheese and mushroom mixture. Place the filled shells in the prepared baking dish in a single layer.
Pour the marinara sauce evenly over the filled manicotti, ensuring all the shells are well coated. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the manicotti rest for 5 minutes before serving. Garnish with additional fresh basil if desired and serve warm.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 541 mg | 42% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
