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RECIPE
13 INGREDIENTS8 STEPS30min

Mushroom Ricotta Manicotti

5.0
2 Ratings
You have to try this this easy to make Mushroom Ricotta Manicotti, which gets its creamy richness from a mix of cream, cream of mushroom soup, and ricotta cheese. It's simple enough for a weeknight meal and decadent enough to impress your dinner guests!
Mushroom Ricotta Manicotti Recipe | SideChef
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You have to try this this easy to make Mushroom Ricotta Manicotti, which gets its creamy richness from a mix of cream, cream of mushroom soup, and ricotta cheese. It's simple enough for a weeknight meal and decadent enough to impress your dinner guests!
Little Figgy
When getting dinner on the table is about discovery, the kids will want to get in on the act—and what was a chore becomes fun and educational.
https://www.littlefiggy.com/
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Estimated Total: Estimated Total:
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Little Figgy
When getting dinner on the table is about discovery, the kids will want to get in on the act—and what was a chore becomes fun and educational.
https://www.littlefiggy.com/
30min
Total Time
$2.55
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
8
Manicotti Noodles
1 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Onions , diced
2 cloves
minced
2 cups
Mushrooms , sliced
2 cups
Fresh Baby Spinach
(optional)
2 cups
Ricotta Cheese
2/3 cup
2 cans
Condensed Cream of Mushroom Soup
I used Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup
Heavy Cream
or Whole or 2% Milk
to taste
for garnish
to taste
for garnish
(optional)
to taste
Salt and Pepper
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Nutrition Per Serving

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CALORIES
534
FAT
37.9 g
PROTEIN
18.5 g
CARBS
31.1 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Cook and drain Manicotti Noodles (8) according to package directions. Keep shells in cold water until ready to use.
Step 3
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. Add the Garlic (2 cloves) and cook for about one minute.
Step 4
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.
Step 5
In a small bowl, mix together the Ricotta Cheese (2 cups) and Parmesan Cheese (2/3 cup) , add to the slightly cooled mushroom mixture, and season with Salt and Pepper (to taste) .
Step 6
Mix Condensed Cream of Mushroom Soup (2 cans) with Heavy Cream (1/2 cup) , then pour half into the bottom of an 8-inch baking dish.
Step 7
Using a small spoon, gently stuff each manicotti shell with 2 - 3 tablespoons of mushroom ricotta mixture and place in a single layer in the dish.
Step 8
Pour the remaining soup and cream mixture over the top of the pasta shells, garnish with Parmesan Cheese (to taste) and Fresh Thyme (to taste) if desired, and bake in a 375 degrees F (190 degrees C) preheated oven for about 15 minutes or until bubbly.
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Nutrition Per Serving
Calories
534
% Daily Value*
Fat
37.9 g
49%
Saturated Fat
19.3 g
97%
Trans Fat
0.4 g
--
Cholesterol
114.6 mg
38%
Carbohydrates
31.1 g
11%
Fiber
3.7 g
13%
Sugars
3.4 g
--
Protein
18.5 g
37%
Sodium
1321.6 mg
57%
Vitamin D
0.4 µg
2%
Calcium
520.5 mg
40%
Iron
1.3 mg
7%
Potassium
798.9 mg
17%
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