Mushroom Manicotti

It’s been a long time since I last made this mushroom manicotti recipe, and I was excited when I stumbled across my old recipe. It’s a bit time-consuming but worth it because it’s cheesy, flavorful, and so delicious. My son had 3 helpings & the rest of us cleaned our plates. Try this mushroom manicotti with a simple Italian salad and garlic bread.

Mushroom Manicotti

Ingredients:

• 3 cups of marinara sauce (divided)
• 10 manicotti shells, cooked according to the package instructions
• 8 oz of button or cremini mushrooms, sliced
• ¼ yellow onion, diced very finely
• 2 cloves of garlic, minced
• 1 (15-oz) container of ricotta cheese
• 1 egg, well beaten
• 1 cup mozzarella cheese, shredded (divided)
• 4 tbsp parmesan cheese, shredded (divided)
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped (divided)
• Dash of nutmeg
• Sea salt and freshly cracked black pepper, to taste

How to Make Mushroom Manicotti:

Make the marinara sauce. Click here for the recipe.

Preheat the oven to 350 degrees. Coat a large 8 x 13-inch baking dish with cooking spray.

Cook the manicotti shells in a large pot of well-salted water, according to the package instructions; drain and set aside to cool.

Prepare the filling by placing the mushrooms in a food processor and pulsing until in fine crumbles.

In a large bowl, combine mushrooms, onions, garlic, ricotta, egg, ½ cup of mozzarella, 2 tablespoons of parmesan, basil, 1 tablespoon of parsley, nutmeg, sea salt, and freshly cracked black pepper to taste.

Mix thoroughly and place filling into a large zip-lock bag. Cut a corner of the zip-lock bag.

Pipe filling into cooked manicotti shells (I pipe some into each side) and place them into the baking dish. Repeat.

Pour the remaining 2 cups of marinara over the manicotti.

Spread the remaining mozzarella and parmesan cheese over the top.

Bake the manicotti by covering with foil and bake for 35 minutes.

Remove foil and bake for another 10 minutes.

Cool for a few minutes before serving.

Serve by garnishing with the last tablespoon of fresh parsley. Enjoy.

Mushroom Manicotti

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Food Processor

Ingredients

• 3 cups of marinara sauce divided
• 10 manicotti shells cooked according to the package instructions
• 8 oz of button or cremini mushrooms sliced
• ¼ yellow onion diced very finely
• 2 cloves of garlic minced
• 1 15-oz container of ricotta cheese
• 1 egg well beaten
• 1 cup mozzarella cheese shredded (divided)
• 4 tbsp parmesan cheese shredded (divided)
• 2 tbsp fresh basil chopped
• 2 tbsp fresh parsley chopped (divided)
• Dash of nutmeg
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the marinara sauce. Click the link up above for the recipe.
• Preheat the oven to 350 degrees. Coat a large 8 x 13-inch baking dish with cooking spray.
• Cook the manicotti shells in a large pot of well-salted water, according to the package instructions; drain and set aside to cool.
• Prepare the filling by placing the mushrooms in a food processor and pulsing until in fine crumbles.
• In a large bowl, combine mushrooms, onions, garlic, ricotta, egg, ½ cup of mozzarella, 2 tablespoons of parmesan, basil, 1 tablespoon of parsley, nutmeg, sea salt, and freshly cracked black pepper to taste.
• Mix thoroughly and place filling into a large zip-lock bag. Cut a corner of the zip-lock bag.
• Pipe filling into cooked manicotti shells (I pipe some into each side) and place them into the baking dish. Repeat.
• Pour the remaining 2 cups of marinara over the manicotti.
• Spread the remaining mozzarella and parmesan cheese over the top.
• Bake the manicotti by covering with foil and bake for 35 minutes.
• Remove foil and bake for another 10 minutes.
• Cool for a few minutes before serving.
• Serve by garnishing with the last tablespoon of fresh parsley. Enjoy.

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