Best 2 Spinach And Mushroom Manicotti Recipes

Spinach and mushroom manicotti is a classic Italian dish that combines the earthy flavor of mushrooms with the delicate taste of spinach, wrapped in silky pasta and baked in a rich, creamy sauce. This hearty and flavorful dish is a great option for a special occasion meal or a comforting family dinner. With its vibrant colors and tantalizing aroma, spinach and mushroom manicotti is sure to impress and satisfy. Whether you're a seasoned cook or just starting out, this step-by-step guide will help you create a delicious and memorable spinach and mushroom manicotti dish that will have your family and friends asking for more.

Here are our top 2 tried and tested recipes!

SPINACH AND MUSHROOM MANICOTTI

Spinach and Mushroom Manicotti image

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

Ingredients

16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook)
2 tablespoons extra virgin olive oil
2 eggs
6 ounces mushrooms, I like to use fresh, it really makes a HUGE difference, a whole small box like you buy at the grocer
2 -3 garlic cloves, depending on size, if your not a big fan of garlic just use 1
6 ounces chopped fresh spinach, you can use frozen you will need about 10 oz thawed and dried
1 (15 ounce) container ricotta cheese
1/3 cup chopped basil leaves
1 teaspoon salt
26 ounces of your own spaghetti sauce or 26 ounces about 1 1/2 jars store bought spaghetti sauce
1/2 cup parmesan cheese, again I like to use fresh, the taste is much better. Have extra for the dinner table

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

Shiitake Mushroom and Spinach Manicotti image

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

Ingredients

12 uncooked manicotti pasta or cannelloni shells
2 slices 7-grain sandwich bread
1/4 cup butter or margarine
4 1/2 cups sliced fresh shiitake mushrooms (about 8 oz)
2 cloves garlic, finely chopped
1 bag (10 oz) fresh spinach, stems removed
1 cup ricotta cheese
3 oz Parmesan cheese, freshly grated
1 egg, beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
2 cups half-and-half
4 oz Gouda cheese, shredded (1 cup)
1 1/2 cups shredded Mexican cheese blend (6 oz)
3 tablespoons butter or margarine, melted

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:

Soak the manicotti shells in hot water for 15 minutes before cooking them; this will help them soften and prevent them from cracking.
Use fresh spinach for the filling; this will give it a brighter flavor and color.
If you don't have fresh spinach, you can use frozen spinach; just be sure to thaw it completely and squeeze out all the excess water before using it.
Use a variety of mushrooms for the filling; this will give it a more complex flavor.
Be sure to cook the mushrooms until they are soft and browned.
Use a flavorful cheese for the filling; this will help to bind the ingredients together and give the manicotti a rich flavor.
Be sure to season the filling with salt and pepper to taste.
If you want a creamy sauce, use a béchamel sauce; if you want a tomato-based sauce, use a marinara sauce.
Be sure to cook the manicotti shells until they are al dente; this will prevent them from becoming mushy.
Serve the manicotti shells with your favorite sauce and toppings.

Conclusion:

Spinach and mushroom manicotti is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover spinach and mushrooms, and it can be easily customized to your liking. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, spinach and mushroom manicotti is sure to please.