Fresh Spinach and Mushroom Manicotti
Indulge in the comforting flavors of Fresh Spinach and Mushroom Manicotti, a crowd-pleasing baked pasta dish that brings the best of creamy cheese, earthy mushrooms, and tender spinach to your dinner table. This easy-to-make recipe features manicotti pasta shells stuffed with a luscious mixture of ricotta, mozzarella, and Parmesan cheeses, combined with sautéed garlic, mushrooms, and wilted spinach for a filling that's both rich and wholesome. Smothered in marinara sauce and topped with bubbling melted cheese, this vegetarian classic is perfect for weeknight dinners or impressing guests at your next gathering. Ready in just over an hour, it's an irresistible, hearty dish that beautifully balances nutrition and indulgence.
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Recipe Information
Ingredients
- 12 pieces manicotti pasta shells
- 4 cups fresh spinach
- 2 cups cremini or button mushrooms
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 2 cloves garlic
- 2 tablespoons olive oil
- 3 cups marinara sauce
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells in a large pot of salted boiling water for 5-6 minutes, until slightly softened but still firm to the bite (par-cooked). Drain, rinse with cold water, and set aside.
Heat a large skillet over medium heat. Add the olive oil and minced garlic, cooking for 1 minute until fragrant.
Add the chopped mushrooms to the skillet and sauté for 5-6 minutes until they release their moisture and begin to brown. Add the spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, salt, pepper, and optional red pepper flakes. Mix well.
Fold in the cooked spinach and mushroom mixture until evenly combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Using a piping bag or a small spoon, carefully stuff each manicotti shell with the spinach and mushroom filling. Arrange the filled shells in a single layer in the prepared baking dish.
Pour the remaining marinara sauce over the manicotti, spreading it evenly to cover the shells.
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 bubbling.
Remove from the oven and let the manicotti rest for 5 minutes. Serve warm.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 561 mg | 43% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 252 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.
