A delicious combination of four cheeses, onions, spinach, & portabella mushrooms stuffed into pasta shells & then topped with our marinara, alfredo or half & half and baked.

In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent.

Prepare the Filling

Add chopped portabella mushrooms and spinach. Cook until mushrooms are tender and spinach is wilted. Season with salt, pepper, and Italian seasoning.

Remove from heat and let cool slightly. In a bowl, mix ricotta, mozzarella, parmesan, and cream cheese. Stir in the mushroom and spinach mixture until well combined.

Cook manicotti shells according to package instructions until al dente. Drain and let cool.

Prepare the Pasta

Preheat oven to 375°F (190°C). Carefully stuff each manicotti shell with the cheese and vegetable mixture.

Stuff the Pasta

Spread half of the marinara sauce on the bottom of a baking dish. Place stuffed manicotti on top, then cover with remaining marinara and alfredo sauce (or half and half).

Assemble the Dish

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden. Let cool for a few minutes before serving.

Bake

manicotti pasta shells

ricotta cheese

manicotti

Recipe information

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