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Shiitake Mushroom and Spinach Manicotti
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Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Indulge in mushroom and spinach stuffed manicotti oozing with cheese - a delicious Italian meal.
Ingredients:
  • 12 uncooked manicotti pasta or cannelloni shells
  • 2 slices 7-grain sandwich bread
  • 4 1/2 cups sliced fresh shiitake mushrooms (about 8 oz)
  • 2 cloves garlic, finely chopped
  • 1 bag (10 oz) fresh spinach, stems removed
  • 1 cup ricotta cheese
  • 3 oz Parmesan cheese, freshly grated
  • 1 egg, beaten
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup butter or margarine
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups half-and-half
  • 4 oz Gouda cheese, shredded (1 cup)
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 3 tablespoons butter or margarine, melted
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare and drain pasta shells according to package instructions.
  • Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the crumbs on a cookie sheet and bake for 3 to 4 minutes, or until toasted. Transfer the toasted crumbs to a small bowl and set aside.
  • Melt 3 tablespoons of butter in a 10-inch skillet over medium-high heat. Saute mushrooms and garlic in the butter until mushroom liquid is absorbed. Transfer to a large bowl. In the same skillet, melt the remaining 1 tablespoon of butter over medium-low heat. Add and wilt spinach by covering and cooking for 5 minutes. Combine spinach with mushroom mixture. Mix in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of salt, and pepper. Fill pasta shells evenly with the mixture and place in a baking dish.
  • In a heavy 2-quart saucepan, gently melt 1/3 cup butter. Whisk in flour until smooth, then cook for 1 minute while stirring constantly. Slowly pour in half-and-half, cooking over medium heat and stirring continuously until thick and bubbling. Sprinkle in 1/2 teaspoon salt and stir in Gouda cheese until melted. Drizzle the cheese sauce over the stuffed shells.
  • Combine cheese blend and melted butter with toasted bread crumbs, ensuring they are evenly coated. Sprinkle the mixture over the shells and bake uncovered for 45 minutes, or until bubbly.

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