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Receta Spinach & Mushroom Manicotti
by Phyllis Munro

Spinach & Mushroom Manicotti

I found this recipe on the box of my Manicotti and tweaked it just a tad. My husband loves Italian food, I believe he could eat it everyday. I’m more of a mexican kinda girl myself. With that said this was a very good recipe. I have made something similar in the past, but it called for frozen spinach. This recipe called for fresh, which I now prefer. The addition of mushroom is delicious. I always add spices to my jar sauce, so you can do what ever you want to dress up your sauce. I always add fennel as a rule.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: wine, caesar salad

Ingredientes

  • 1 box of manicotti
  • 2 T. olive oil
  • 6 oz mushrooms chopped
  • 1 lg bag of fresh spinach chopped
  • 2 eggs
  • 1 15 oz container of ricotta cheese
  • 2 cups of mozzarella cheese ( 1 cup for filling, the other for topping)
  • 1/3 cup chopped fresh basil ( it is much better to use fresh in this dish)
  • 1 t. salt
  • 1 jar pasta sauce
  • 1/2 cup fresh grated parmesan cheese
  • 1 jar pasta sauce
  • 1/2 C. fresh grated parmesan cheese
  • 1 lb. sweet italian sausage
  • 2 cloves of garlic

Direcciones

  1. Preheat oven to 350, cook manicotti for 7 minutes drain rinse in cool water and set aside. Cook sausage in pan and add pasta sauce and any seasoning you may want to add to dress up your sauce. This is where I always add fennel.
  2. Heat oil in skillet over med heat. Add mushrooms and garlic. Saute 5 minutes, stirring occasionally. Stir in spinach cook 5 minutes. Set aside to cool.
  3. Beat eggs in large bowl, stir in ricotta, 1 cup of mozzarella, basil and salt. Stir in mushroom mixture.
  4. Spread 3/4 cup sauce in a 9 x 13 baking pan. Stuff shells with cheese mixture, and lay over sauce. Spread remaining sauce over pasta. Sprinkle with parmesan cheese and mozzerella cheese. Cover with foil and bake for 30 minutes. Uncover and continue baking for 10 to 15 minutes.