Cheesy Spinach and Mushroom Manicotti
Indulge in the ultimate comfort food with this Cheesy Spinach and Mushroom Manicotti, a rich and satisfying baked pasta dish that's perfect for family dinners or special gatherings. Tender manicotti shells are stuffed with a creamy ricotta filling loaded with sautéed mushrooms, fresh spinach, and a trio of cheeses, then smothered in marinara sauce and gooey melted mozzarella. The result is a hearty vegetarian main course packed with savory flavor and wholesome ingredients. Quick to prep in under 30 minutes, this recipe also brings a restaurant-quality touch to your table with its golden, bubbly finish. Serve it hot with a side of garlic bread and a crisp green salad for a truly unforgettable meal. Keywords: cheesy spinach manicotti, vegetarian pasta bake, stuffed manicotti recipe, spinach and mushroom pasta, comfort food.
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta shells
- 2 tablespoons Olive oil
- 2 cups Button mushrooms, diced
- 4 cups Fresh spinach, chopped
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 3 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells according to the package instructions until al dente. Drain, rinse them gently with cool water, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced mushrooms and sauté for 5–6 minutes, until they release their liquid and become golden brown.
Add the minced garlic to the skillet and sauté for another 1–2 minutes until fragrant. Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, egg, cooked spinach and mushroom mixture, salt, black pepper, and Italian seasoning. Mix until well combined.
Using a small spoon or piping bag, carefully fill the manicotti shells with the cheese and vegetable mixture.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Arrange the filled manicotti shells in a single layer over the marinara sauce.
Pour the remaining marinara sauce over the top of the manicotti shells, making sure they are fully covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the manicotti rest for 5 minutes before serving. Garnish with extra Parmesan cheese or fresh basil if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 650 mg | 50% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 454 mg | 10% | |
*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.
