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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 411.4
  • Total Fat: 13.9 g
  • Cholesterol: 67.7 mg
  • Sodium: 619.1 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 18.9 g

View full nutritional breakdown of Manicotti con Spinaci e Funghi calories by ingredient
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Manicotti con Spinaci e Funghi

Submitted by: SERENDIPITYFR0G

Introduction

Spinach and Mushroom Manicotti. You can choose to leave out the mushrooms or spinach if you choose.

Made a version of this... using sour cream, because I ran out of Ricotta the other day... Husband said he could taste the sour cream, but that it was still good! I used Mozzarella to thicken the sauce up.. I also had to use lasagna noodles, since I was out of Manicotti. LOL!!! Still. All in all. This was fabulous! - and even more fabulous the next day!
Spinach and Mushroom Manicotti. You can choose to leave out the mushrooms or spinach if you choose.

Made a version of this... using sour cream, because I ran out of Ricotta the other day... Husband said he could taste the sour cream, but that it was still good! I used Mozzarella to thicken the sauce up.. I also had to use lasagna noodles, since I was out of Manicotti. LOL!!! Still. All in all. This was fabulous! - and even more fabulous the next day!

Number of Servings: 8

Ingredients

    1 box Manicotti noodles (16 noodles, aprox.)
    2 Tbsp Extra Virgin Olive Oil (EVOO)
    2 eggs
    6 oz mushrooms, chopped
    2-3 Garlic cloves, chopped
    6 oz Spinach, fresh, chopped
    15 oz Ricotta Cheese
    26 oz Pasta Sauce
    1/2 c Parmesan Cheese, fresh shredded

    Optional:
    1 c Mozzarella cheese*
    1/3 c basil leaves*
    1 tsp salt*

    * I do not use these, so they are not in the nutrition tally.

Tips

Fill the Manicotti any way you can, I ended up using a pastry bag, the whole 'spoon idea' was ridiculous and messy! So, fill a Ziploc bag if you have to, but don't try using a spoon!!

My Technique:
What I do is I put my thumb or 2 fingers over the bottom hole, and squirt the ricotta spinach mixture into the Manicotti until it hits my fingers. It's not too full, and not under filled. If Manicotti get too full, they end up oozing their mixture when cooking. That also happens if the mixture is too wet. When serving the cooked Manicotti, try using a serving spoon that can grab most of the Manicotti and only take out one Manicotti at a time. I don't use the mushrooms either. I cannot eat "fungi" lol. ENJOY!!! ~Becca~


Directions

Recipe makes 12-16 Manicotti. Depending on which package of Manicotti you buy. I use Barilla... and buy 2 pkgs, accounting for ripped Manicotti that won't be usable.

1. Preheat oven to 350* F.

2. Cook Mmanicotti for 7 minutes, drain and rinse under cold water. You want the noodles cooled off because you will be handling them soon. Set aside.

3. Heat oil in large pan, over medium heat, saute garlic and mushrooms until mushrooms are tender. Add spinach and cook 5 minutes, stirring, making sure the garlic and mushrooms don't burn. Drain good. Set aside.

4. Beat eggs lightly in a large bowl with ricotta cheese (add basil and salt at this time if using). Stir in your spinach mixture. If runny, add Parmesan cheese (extra ingredient - not in the nutrition tally) to thicken it.

5. Spread about a cup of Pasta sauce in bottom of baking dish (9x13 should be about big enough). Fill the Manicotti. Place in dish, on top of pasta sauce. Continuing on until you've run out of Manicotti. Cover your filled Manicotti with remaining pasta sauce. Sprinkle the 1/2 cup Parmesan cheese over the top.

6. Cover with foil ((I didnt do this)) and bake for 30 minutes, then uncover and bake 5 - 10 minutes until browned lightly.

7. I didnt use Mozzarella cheese, but, you can sprinkle Mozzarella over the top, and save the 1/2 cup Parmesan cheese for when you are eating the Manicotti. A reminder though, the Mozarella is not in the nutrition tally.

Serving Size: 2 Manicotti






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