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Categories:
Ricotta cheese fresh basil weight Mushrooms Parmesan cheese salt freshly ground black pepper Mozzarella cheese
Viewed: 15 - Published at: 4 years agoIngredients
- 1 box Manicotti, 8 Ounce Box
- 1 jar Marinara Sauce (24 Ounces)
- 8 ounces, weight Ricotta Cheese
- 1 cup Frozen, Chopped Baby Spinach, Thawed, No Need To Drain
- 2 Tablespoons Fresh Basil, Chopped
- 4 ounces, weight Mushrooms, Fresh, Chopped
- 2 Tablespoons Grated Parmesan Cheese
- 1/2 teaspoons Salt
- 1/4 teaspoons Freshly Ground Black Pepper
- 8 ounces, weight Grated Mozzarella Cheese
Method
- Preheat oven to 350 degrees F. Cook the pasta according to the package directions.
- When done, drain and run under cold water to cool.
- Lay the manicotti out on a clean tea towel.
- Spray a 9 x 13 inch glass baking dish with vegetable spray, and spread 1/3 of the marinara sauce in the bottom of the baking dish.
- In a large bowl, combine the ricotta, spinach, basil, mushrooms, Parmesan, and salt and pepper to taste.
- Use a teaspoon to gently fill the manicotti noodles with the filling, adding it a teaspoon full at a time.
- Each manicotti took about 4-5 teaspoons of filling.
- Cover the manicotti with the remaining 2/3 of marinara sauce.
- Sprinkle the shells with the mozzarella and bake until heated through, about 20 minutes.
- Increase heat to a low broil.
- Broil the manicotti until cheese begins to brown, 2 to 5 minutes.
- Serve with the salad and bread.
- Enjoy!
