Easy To Make Mushroom Ricotta Manicotti Recipes

RICOTTA MANICOTTI WITH TOMATO SAUCE

Steps:

• Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
• Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
• Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

MUSHROOM RICOTTA MANICOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook and drain Manicotti Noodles (8) according to package directions. Keep shells in cold water until ready to use.
• While pasta is cooking, heat Extra-Virgin Olive Oil (1 tablespoon) over medium heat in a large skillet. Add in the Onion (2 tablespoon), cooking for 3 to 5 minutes.
• Add the Garlic (2 clove) and cook for about 1 minute.
• Add in the sliced Mushroom (2 cup) and saute for 3 to 5 minutes more.
• Finally, add the Fresh Baby Spinach (2 cup) and allow to wilt for about 1 minute. Remove from heat and cool.
• In a small bowl, mix together the Ground Black Pepper (to taste) and Ricotta Cheese (16 ounce), add to the slightly cooled mushroom mixture, and season with Salt (to taste) and Grated Parmesan Cheese (2 ounce).
• Mix Condensed Cream of Mushroom Soup (2 can) with Heavy Cream (1/2 cup), then pour half into the bottom of an 8-inch baking dish.
• Using a small spoon, gently stuff each manicotti shell with 2-3 Tbsp of mushroom ricotta mixture and place in a single layer in the dish.
• Pour the remaining soup and cream mixture over the top of the pasta shells, garnish with additional grated parmesan cheese and Fresh Thyme (to taste) if desired.
• Bake in a 375 degrees F (190 degrees C) preheated oven for about 15 minutes or until bubbly.

MUSHROOM MANICOTTI

Steps:

• Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
• In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
• In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
• Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

EASY TO MAKE MUSHROOM RICOTTA MANICOTTI RECIPE

Steps:

• Preheat oven to 375°F. Cook and drain manicotti shells according to package directions. Keep shells in cold water until ready to use.
• While pasta is cooking, heat olive oil over medium heat in a large skillet. Add in the chopped onion, cooking for 3 - 5 minutes. Add the garlic and cook for about one minute.
• Add in the sliced mushrooms and saute for 3 - 5 minutes more. Finally, add the fresh spinach and allow to wilt for about 1 minute. Remove from heat and cool.
• In a small bowl, mix together the ricotta and Parmesan cheese, add to the slightly cooled mushroom mixture, and season with salt and pepper to taste.
• Pour half of the Campbell's® Condensed Cream of Mushroom Soup (that has already been mixed with cream or milk) into the bottom of an 8-inch baking dish.
• Using a small spoon, gently stuff each manicotti shell with 2 - 3 tablespoons of mushroom ricotta mixture and place in a single layer over the Campbell's® Condensed Cream of Mushroom Soup in the dish.
• Pour the remaining Campbell's® Condensed Cream of Mushroom Soup over the top of the pasta shells, garnish with grated Parmesan and fresh thyme if desired, and bake in a 375°F preheated oven for about 15 minutes or until bubbly.

SPINACH AND MUSHROOM MANICOTTI

Steps:

• Preheat your oven to 350°F.
• Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
• Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
• Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
• 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.
• Keep in your fridge as a kind of filler to thicken it up a bit.
• 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.
• Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.