Manicotti with spinach & mushrooms

    1 hour 5 minutes

    Here's a flavoursome one-dish meal that scores high in good nutrition.

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    Serves: 4 

    • 8 manicotti or cannelloni shells
    • 2 teaspoons olive oil
    • 1 small onion, finely chopped
    • 250 g frozen chopped spinach, thawed
    • 1 cup (260 g) reduced-fat ricotta cheese
    • 1 cup (120 g) coarsely grated reduced-fat mozzarella cheese
    • ¼ cup (20 g) grated parmesan cheese
    • 1 teaspoon dried basil
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • 1¼ cups (330 g) prepared tomato sauce
    • 300 g mushrooms, sliced

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Cook manicotti in a large saucepan of lightly salted boiling water for 8 minutes. Drain. Let cool slightly.
    2. Heat half the oil in a medium non-stick frying pan over medium heat. Add onion. Sauté until softened, 5 minutes.
    3. Briefly drain spinach in a colander; retain some liquid on the leaves. Combine spinach, ricotta, mozzarella, parmesan, basil, garlic powder and salt in a large bowl.
    4. Preheat oven to 180°C. Spread ¼ cup tomato sauce over the bottom of a 32 x 22 x 5 cm baking dish. Fill each manicotti shell from both ends with spinach mixture. Arrange manicotti in baking dish in a single layer. Top with the remaining tomato sauce. Cover with aluminium foil. Bake until heated through, about 30 minutes.
    5. About 5 minutes before the end of the baking time, heat the remaining oil in a frying pan over medium heat. Add the mushrooms and sauté just until slightly softened, 2 minutes. Serve manicotti topped with mushrooms.

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