Spinach and Mushroom Manicotti Shells

A great meatless option for those watching their intake, vegetarians, meatless Monday, Lent, or any occasion!

Delicious and easier than it looks.

1 Pkg. Jumbo Shells
24 oz Marinara Sauce
2 Cups Spinach
1 Cup Cremini Mushrooms
Fresh Mozzarella (Sliced Optional)
2 Cups Ricotta Cheese
1/2 Cup Grated Parmesan
1/2 Cup Parsley
1 Egg
Olive Oil

Preheat Oven to 400 Degrees. Makes 8-10 Servings.
Start by preparing the shells according to the package instructions for al dente’.
While shells cook, dice some garlic.
And chop the parsley.
Preheat a medium skillet on medium high with some olive oil.
Sauté garlic for 1-2 mins.
Toss in the spinach and reduce heat to low.
Cook for 2-3 mins until wilted.
In a separate skillet add the remaining garlic and sauté for 1-2 mins, then add mushrooms and sauté for another 3-4 mins.

Set aside.
In a large mixing bowl add the ricotta, spinach, 3/4 parsley, Parmesan, and the egg.
Add in the mushrooms.

If you have folks who don’t prefer mushrooms, you can make two separate trays just simply prepare a separate bowl of ingredients and add the mushroom.
Stir ingredients.
Once the pasta is al dente’, carefully remove from the pot.
Add to a bowl of ice to stop the cooking process and drain.
Add some sauce to the bottom of an oven safe dish.
Fill shells with mixture.
You can add the shells without the mushrooms to another dish for baking if preferred.
Top with sauce.
Slice mozzarella and top the shells liberally.

Don’t worry it may seem like a lot but these make great leftovers.
Add to the 400 degree preheated oven and bake for 30 mins.

Let cool for at least 7-8 mins before serving.
Plate and add additional sauce, some of the remaining Parmesan, and a few sprigs of parsley if desired.


Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe Creation and Content by Andrea Danielle.

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