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Shiitake Mushroom and Spinach Manicotti

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  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 6
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Enjoy this cheesy manicotti that’s made with mushrooms and spinach – a tasty Italian dinner.
Updated Mar 1, 2012
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Ingredients

  • 12 uncooked manicotti pasta or cannelloni shells
  • 2 slices 7-grain sandwich bread
  • 1/4 cup butter or margarine
  • 4 1/2 cups sliced fresh shiitake mushrooms (about 8 oz)
  • 2 cloves garlic, finely chopped
  • 1 bag (10 oz) fresh spinach, stems removed
  • 1 cup ricotta cheese
  • 3 oz Parmesan cheese, freshly grated
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup butter or margarine
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups half-and-half
  • 4 oz Gouda cheese, shredded (1 cup)
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 3 tablespoons butter or margarine, melted
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • 2
    Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
  • 3
    In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
  • 4
    In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
  • 5
    Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.

Nutrition

411 Calories, 29g Total Fat, 17g Protein, 24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
411
Total Fat
29g
0%
Saturated Fat
17g
0%
Sodium
770mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
2 1/2g
0%
Protein
17g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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