I haven’t made this mushroom manicotti recipe for a really long time and was I so excited when I stumbled across my old recipe. It’s a bit time-consuming but worth it because it’s cheesy, flavorful, and so delicious. My son had 3 helpings & the rest of us cleaned our plates. Try this mushroom manicotti with a salad and garlic bread – irresistible!
- 3 cups of marinara sauce (divided)
- 8-10 manicotti shells, cooked per package instructions
- 8 oz of button or cremini mushrooms, sliced
- 1/4 sweet yellow onion, diced very finely
- 1-2 cloves of garlic, minced
- 1 (15oz) container of ricotta cheese
- 1 egg, well beaten
- 1 cup mozzarella cheese, shredded (divided)
- 4 tbsp parmesan cheese, shredded (divided)
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped (divided)
- Dash of nutmeg
- Salt and pepper, to taste
How to Make Mushroom Manicotti
Preheat the oven to 350 degrees. Coat a large 8 x 13-inch baking dish with cooking spray.
Cook the manicotti shells in well-salted water, per package instructions; drain and set aside to cool.
Place sliced mushrooms in a food processor and chop until fine crumbles.
In a large bowl combine mushrooms, onions, garlic, ricotta, egg, 1/2 cup of mozzarella, 2 tbsp of parmesan, basil, 1 tbsp parsley, nutmeg, salt, and pepper to taste; mix thoroughly and place filling into a large zip lock bag.
Cut the corner and pipe filling into cooked manicotti shells (I pipe into each side) and place them into the baking dish. Continue until you are out of filling & shells. Pour the remaining 2 cups of marinara over the manicotti. Spread the remaining mozzarella and parmesan cheese over the top.
Cover with tinfoil and bake for 35 minutes. Cool for 2-3 minutes before serving. Garnish with the last tablespoon of fresh parsley. Enjoy.