My whole family loves this, even my kids, 4 and almost 2.

Spinach and Mushroom Manicotti

1 box (8 ounces) BARILLA Manicotti
2 tablespoons extra virgin olive oil
6 ounces mushrooms, chopped
1 clove garlic, minced
1 bag (6 ounces) fresh spinach, chopped (may substitute 10 oz. frozen chopped spinach, thawed and well drained)
2 eggs
1 container (15 ounces) ricotta cheese
1/3 cup chopped basil leaves
1 teaspoon salt
1 jar BARILLA Italian Baking Sauce
1/2 cup freshly grated Parmigiano Reggiano cheese


PREHEAT oven to 350°F.
COOK Manicotti for 7 minutes; drain and rinse in cool water. Set aside.
HEAT oil in large skillet over medium heat. Add mushrooms and garlic; sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.
BEAT eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.
SPREAD ¾ cup Italian Baking Sauce over bottom of 13x9-inch baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining Sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted

This sounds delicious, healthy and filling! :thanx: for the recipe P2O!

It is very delicious, healthy and filling. You welcome. 8)

oooo sounds great!
i love pasta with ricotta cheese!

i would have to leave out the mushrooms...but i'm sure i could just add some other veggies instead or maybe i wouldn't even need to add anything :)