Spinach and Mushroom Manicotti

Spinach and Mushroom Manicotti
Spinach and Mushroom Manicotti

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 1

    box (8 oz) Barilla Manicotti

  • 2

    Tbsp extra virgin olive oil

  • 6

    oz mushrooms, chopped

  • 1

    garlic clove, minced

  • 1

    bag (6 oz) fresh spinach, chopped

  • 2

    eggs

  • 1

    container (15 oz) ricotta cheese

  • 1/3

    cup chopped fresh basil leaves

  • 1

    tsp salt

  • 1

    jar Barilla Marinara Sauce

  • 1/2

    cup freshly shredded mozzarella cheese

  • Tip: Substitute 1 box (10 oz) frozen chopped spinach, thawed and well-drained, for fresh.

Directions

1. Preheat oven to 350 F. 2. Cook manicotti 7 mins, drain and rinse in cool water. Set aside. 3. Heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 mins, stirring occasionally. Stir in spinach, continue cooking 5 mins. Set aside to cool. 4. Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture. 5. Spread 3/4 cup Barilla Marinara Sauce over bottom of 13 X 9 inch baking dish. Fill manicotti with mushroom mixture; place in dish. Pour remaining sauce evenly overfilled shells; sprinkle with cheese. Cover with foil. Bake 30 mins. Uncover; continue baking 5 to 10 mins or until cheese is melted.

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