Spinach and Mushroom Manicotti

By á-3286

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.

Details

Servings 6
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

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.