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RECIPE
13 INGREDIENTS 11 STEPS 30min

Mushroom Ricotta Manicotti

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!
Mushroom Ricotta Manicotti Recipe | SideChef
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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!
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/
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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/
30min
Total Time
$2.55
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8
Manicotti Noodles
1 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Diced Onions
2 cloves
Garlic , minced
2 cups
Sliced Mushrooms
2 cups
Fresh Baby Spinach
(optional)
2 cups
Ricotta Cheese
1/2 cup
plus extra to garnish
2 cans
(10.5 oz)
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
(optional)
to taste

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Nutrition Per Serving

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CALORIES
538
FAT
38.3 g
PROTEIN
17.5 g
CARBS
32.6 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.
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 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.

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4.3
3 Ratings
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Nutrition Per Serving
Calories
538
% Daily Value*
Fat
38.3 g
49%
Saturated Fat
19.3 g
97%
Trans Fat
0.5 g
--
Cholesterol
117.2 mg
39%
Carbohydrates
32.6 g
12%
Fiber
3.7 g
13%
Sugars
3.4 g
--
Protein
17.5 g
35%
Sodium
1410.8 mg
61%
Vitamin D
0.4 µg
2%
Calcium
473.6 mg
36%
Iron
1.3 mg
7%
Potassium
811.4 mg
17%
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