INGREDIENTS

  • 16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook)
  • 2 tablespoons extra-virgin olive oil
  • 2 eggs
  • 6 ounces mushrooms , I like to use fresh, it really makes a HUGE difference, a whole small box like you buy at the grocer
  • 2-3 garlic cloves , depending on size, if your not a big fan of garlic just use 1
  • 6 ounces chopped fresh spinach , you can use frozen you will need about 10 oz thawed and dried
  • 1 (15ounce)container ricotta cheese
  • 1/3 cup chopped basil leaves
  • 1 teaspoon salt
  • 26 ounces of your own spaghetti sauceorabout 1 1/2 jars store bought about 1 1/2 jars store bought spaghetti sauce
  • 1/2 cup parmesan cheese , again I like to use fresh, the taste is much better. Have extra for the dinner table

DIRECTIONS

  1. Preheat your oven to 350°F.
  2. Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
  3. Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
  4. Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
  5. Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
  6. Keep in your fridge as a kind of filler to thicken it up a bit.
  7. Spread about a cup of sauce in the bottom of a large baking dish.Fill manicotti with mushroom/cheese mix place in dish and cover with sauce.Sprinkle the fresh parmesan cheese on top and cover with foil.
  8. Bake for 30 minutes.Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.