Recipe information
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.
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Filling and Sauce Ingredients
Preparation and Cooking Instructions
1. Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent.
2.
Add chopped portabella mushrooms and spinach. Cook until mushrooms are tender and spinach is wilted. Season with salt, pepper, and Italian seasoning.
3.
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.
4. Prepare the Pasta
Cook manicotti shells according to package instructions until al dente. Drain and let cool.
5. Stuff the Pasta
Preheat oven to 375°F (190°C). Carefully stuff each manicotti shell with the cheese and vegetable mixture.
6. Assemble the Dish
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).
7. Bake
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.