Stuffed Manicotti

Ingredients

• 1 cup mushrooms, sliced 
• 1 cup spinach, chopped
• 16 oz  ricotta cheese
• 1 cup mozzarella, shredded
• ¹⁄₂cup  Parmesan cheese, divided
• 1 egg
• 10 manicotti, cooked al dente’ and drained
• 1 cup marinara sauce, divided

Directions

• Preheat oven to 375°F
• Bring a pot of water to a rolling boil and then add manicotti. Cook according to packaging. (Usually 7-9 minutes). Drain and rinse with cold water.
• In a 9×13 pan, add 1/2 cup of sauce and lightly spread some on the bottom of the pan. Set aside.
• Add olive oil to a large nonstick skillet. Add mushrooms and spinach; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
• In a large bowl, mix thoroughly the ricotta cheese, mozzarella, half of Parmesan cheese, and the eggs.
• For only cheese: Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9×13 pan.
• For veggie & cheese: add mushroom mixture, spinach, to remaining cheese mixture and add to pastry bag. Fill remaining manicotti shells and place them into the 9×13 pan.
• Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 25 minutes or until heated through.
• Enjoy!

• Stuffed Manicotti
• 2 ingredients pizza dough
• Air fryer roasted chickpeas
• 2 ingredient bagels
• Air fryer Salmon Bites