Recipe: Spinach & Mushroom Manicotti

Last night I made two dinners - enough to put away in the freezer and to taste test for our actual meal. I preferred the taste of the manicotti, but J thought the mushroom taste was a little on the strong side (I think he didn't mind it, but preferred the Stuffed Shells).


Taken from the back of the Barilla Manicotti box...


Ingredients

1 box (8 oz.) Barilla Manicotti
2 T. extra virgin olive oil
6 oz. mushrooms, chopped (I used baby bellas - crimini mushrooms)
2 garlic cloves, minced
1 bag (6 oz.) fresh spinach, chopped
2 eggs
1 container (15 oz.) ricotta cheese
1/3 c. chopped fresh basil leaves
1 t. salt
1 jar marinara sauce (I prefer Classico)
1/2 c. freshly grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. Cook manicotti 7 minutes, drain and rinse in cold water. Set aside.
3. Heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. 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 c. sauce over bottom of baking dish (13x9 works well). Fill manicotti with mushroom mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with foil.
6. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted.

Makes 6 servings.

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

** To make ahead/freeze: Prepare as described through step 5, but do not bake. Place manicotti in a freezer-safe dish and cover well. When ready to cook, defrost in refrigerator, then bake as instructed.