Mushroom Manicotti
Servings 4
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.