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 Tbsp)
over medium heat in a large skillet. Add in the
Onions (2 Tbsp)
, cooking for 3 to 5 minutes.
Garlic (2 cloves)
and cook for about 1 minute.
Add in the sliced
Mushrooms (2 cups)
and saute for 3 to 5 minutes more.
Finally, add the
Fresh Baby Spinach (2 cups)
and allow to wilt for about 1 minute. Remove from heat and cool.
In a small bowl, mix together the
Ricotta Cheese (2 cups)
Grated Parmesan Cheese (1/2 cup)
, add to the slightly cooled mushroom mixture, and season with
Salt (to taste)
Ground Black Pepper (to taste)
Condensed Cream of Mushroom Soup (2 cans)
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)
Bake in a 375 degrees F (190 degrees C) preheated oven for about 15 minutes or until bubbly.