Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Comfort Food
Mushroom Ricotta Manicotti
Watch Full Video

13 INGREDIENTS • 11 STEPS • 30MINS

Mushroom Ricotta Manicotti

Recipe
4.3
3 ratings
You have to try 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!
Add to plan
logo
Mushroom Ricotta Manicotti
Save
author_avatar
Little Figgy
Hi, I'm Stacey! I’m a southern girl with a bohemian soul who has a love for food, travel, and photography. I want to share my global experiences through my favorite recipes.
https://www.littlefiggy.com/
You have to try 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!
30MINS
Total Time
$2.55
Cost Per Serving
Ingredients
Servings
4
us / metric
Manicotti Noodles
8
Manicotti Noodles
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Onion
2 Tbsp
Diced Onions
Garlic
2 cloves
Garlic, minced
Mushroom
2 cups
Sliced Mushrooms
Fresh Baby Spinach
2 cups
Fresh Baby Spinach
optional
Ricotta Cheese
2 cups
Ricotta Cheese
Grated Parmesan Cheese
1/2 cup
Grated Parmesan Cheese
plus extra to garnish
Condensed Cream of Mushroom Soup
2 cans
(10.5 oz)
Condensed Cream of Mushroom Soup
I used Campbell’s® Condensed Cream of Mushroom Soup
Heavy Cream
1/2 cup
Heavy Cream
or Whole or 2% Milk
Fresh Thyme
to taste
Fresh Thyme
for garnish
optional
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
538
Fat
38.3 g
Protein
17.5 g
Carbs
32.6 g
Add to plan
logo
Mushroom Ricotta Manicotti
Save
author_avatar
Little Figgy
Hi, I'm Stacey! I’m a southern girl with a bohemian soul who has a love for food, travel, and photography. I want to share my global experiences through my favorite recipes.
https://www.littlefiggy.com/
Cooking InstructionsHide images
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.
step 4
Add the Garlic (2 cloves) and cook for about 1 minute.
step 5
Add in the sliced Mushrooms (2 cups) and saute for 3 to 5 minutes more.
step 5 Add in the sliced Mushrooms (2 cups) and saute for 3 to 5 minutes more.
step 6
Finally, add the Fresh Baby Spinach (2 cups) and allow to wilt for about 1 minute. Remove from heat and cool.
step 7
In a small bowl, mix together the Ricotta Cheese (2 cups) and Grated Parmesan Cheese (1/2 cup), add to the slightly cooled mushroom mixture, and season with Salt (to taste) and Ground Black Pepper (to taste).
step 8
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 9
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.
step 10
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.
step 11
Bake in a 375 degrees F (190 degrees C) preheated oven for about 15 minutes or until bubbly.
step 11 Bake in a 375 degrees F (190 degrees C) preheated oven for about 15 minutes or until bubbly.
Watch Full Video
Tags
view more tags
Comfort Food
Date Night
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Quick & Easy
Pasta
Italian
Vegetables
0 Saved
top