Cheesy Spinach and Mushroom Manicotti |
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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is a nice twist on an old favorite by adding spinach and fresh mushrooms. Ingredients:
8 ounces mushrooms, sliced |
2 garlic cloves, minced |
10 ounces spinach, thawed and well drained (frozen chopped) |
15 ounces part-skim ricotta cheese |
6 ounces part-skim mozzarella cheese, shredded |
6 ounces provolone cheese, cut into very small pieces (shredded) |
3 ounces reduced-fat cream cheese |
1/2 cup parmesan cheese, shredded (divided) |
1 egg |
8 ounces manicotti, cooked al dente' and drained (14 count) |
16 ounces spaghetti sauce (with meat) |
Directions:
1. Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside.
2. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
3. In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs.
4. Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan.
5. Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.
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