Best 2 Spinach And Mushroom Manicotti Recipes
Embark on a culinary journey with our delectable Spinach and Mushroom Manicotti, a symphony of flavors and textures that will tantalize your taste buds. This magnificent dish features jumbo pasta shells generously filled with a savory mixture of baby spinach, earthy mushrooms, creamy ricotta, and a blend of tantalizing Italian seasonings. Bathed in a rich tomato sauce and sprinkled with melted mozzarella, each bite offers a harmonious balance of flavors and a delightful textural contrast between the tender pasta, succulent filling, and crispy cheese topping. Accompany this main course with our carefully curated selection of complementary side dishes, including a refreshing Spinach Salad with tangy Lemon Vinaigrette, vibrant Roasted Vegetables with Herbs de Provence, and a classic Garlic Bread that adds a touch of garlicky goodness. Indulge in the culinary symphony of Spinach and Mushroom Manicotti, a feast for both the eyes and the palate.
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SPINACH AND MUSHROOM MANICOTTI
This is my most famous dish, Manicotti con Spinaci e Funghi, I sometimes make it without the spinach and its just as good, also I really like garlic so if you don't like a very strong garlic taste I would only use one clove instead of the 2-3 i would normally use.
Provided by Nessas Mommy
Categories Manicotti
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F.
- Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
- Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
- Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
- Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
- Keep in your fridge as a kind of filler to thicken it up a bit.
- Spread about a cup of sauce in the bottom of a large baking dish. Fill manicotti with mushroom/cheese mix place in dish and cover with sauce. Sprinkle the fresh parmesan cheese on top and cover with foil.
- Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.
SHIITAKE MUSHROOM AND SPINACH MANICOTTI
Enjoy this cheesy manicotti that's made with mushrooms and spinach - a tasty Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
- In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
- In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
- Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.
Nutrition Facts : Calories 411, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 1/2 g, Protein 17 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 770 mg
Tips:
- To easily remove the spinach from the stems, hold a bunch of spinach upside down and use a sharp knife to cut off the stems near the base.
- To make the manicotti shells easier to fill, place them in a large bowl of boiling water for 2-3 minutes, or until they are al dente. Then, drain them and rinse them with cold water.
- To make the filling, cook the mushrooms and spinach in a large skillet over medium heat until the mushrooms are soft and the spinach is wilted. Then, stir in the ricotta cheese, Parmesan cheese, eggs, garlic, salt, and pepper.
- To assemble the manicotti, spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Then, stuff each manicotti shell with the filling and place it in the baking dish.
- Top the manicotti with the remaining marinara sauce and Parmesan cheese. Then, cover the baking dish with aluminum foil and bake it in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the manicotti is heated through.
Conclusion:
Spinach and mushroom manicotti is a delicious and easy-to-make Italian dish that is perfect for a weeknight dinner. The combination of spinach, mushrooms, ricotta cheese, and Parmesan cheese is flavorful and satisfying, and the manicotti shells are cooked to perfection. This dish is sure to be a hit with your family and friends.
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