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Stuffed Manicotti

Fuss-free and ready in 30 minutes makes for a meal that everyone will love.

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Equipment List

  • 10" non-stick skillet
  • Saucepan
  • Spatula
  • Tong
  • Plate
  • Large bowl
  • Cover for skillet
  • Small spoon or ziplock bag

Ingredients

  • 10 manicotti
    - cooked
  • 1/3 c panko
  • 2 eggs
    - cracked
  • 2 Tbsp extra-virgin olive oil
  • 6 cloves garlic
    - chopped
  • 2 c mushrooms
    - choppped-white button or crimini
  • 1-1/2 tsp salt
    - divided plus more
  • pepper
    - to taste
  • 1 tsp Italian seasoning
  • 1/2 c dry white wine
  • 16 oz ricotta cheese
  • 2 c baby spinach
    - chiffoned/thinly sliced
  • 3 c marinara sauce
  • 4 oz mozzerella cheese
    - shredded

Preparation Instructions

  • Cook 10 manicotti until very al dente (cook it a little under done). Cook per pasta package. Drain. Set aside.
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  • Measure ingredients. Set aside.
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  • In a bowl, add panko and cracked eggs. Set aside. During the recipe you will be adding cooked mushroom mixture into this bowl.
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  • Place saucepan on stovetop and have the skillet near by. During the recipe, you will be removing the saucepan from heat then putting the skillet on the stovetop.
  • During the recipe, you will be stuffing each manicotti with the mushroom & spinach ricotta mixture. Use a small spoon to stuff or put in a ziplock bag and pipe it in to the manicotti.
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Cooking Instructions

  • Preheat to 186°F
  • Add 2 Tbsp extra-virgin olive oil to pan
  • Add 6 cloves garlic to pan
  • Add 2 c mushrooms to pan
  • Stir ingredients
  • Add 1-1/2 tsp salt and pepper to pan
  • Add 1 tsp Italian seasoning to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1/2 c dry white wine to pan
  • Stir ingredients
  • Stir ingredients
  • Add 16 oz ricotta cheese to pan
  • Stir ingredients
  • Stir ingredients
  • Add 2 c baby spinach to pan
  • Stir ingredients
  • Take the mushroom & spinach mixture off of the stovetop and put the 10" skillet on the stovetop. Heat the pan.
  • While skillet is heating up, mix the mushroom & spinach ricotta mixture with the cracked eggs and panko in the bowl. Mix well. Then stuff the mixture into the cooked manicotti using a small spoon or put mixture into a ziplock bag then put a small slit in the corner to pipe the mixture into the manicotti.
  • Add half of the marinara to the skillet (1-1/2 c)
  • Add the stuffed manicotti to the skillet
  • Add the remaining half of the marinara into the skillet (1-1/2 c)
  • Cover ingredients
  • Uncover ingredients
  • Add 4 oz mozzerella cheese to pan
  • Cover ingredients
  • Uncover ingredients
  • Remove from heat.

Finishing Instructions

  • Serve immediately.