Make ahead and just pop into the oven. Your guests will love it.
Preheat oven to 350 degrees.
Cook manicotti in boiling water for 7 minutes. Drain, rinse in cool water, set aside.
Heat oil in large skilled over medium heat. Add chopped mushrooms and minced garlic. Saute 3-5 minutes, stirring occasionally. Stir in chopped spinach and stir until wilted. Set aside to cool. When cooled, drain and squeeze excess liquid from spinach/mushroom mixture.
Beat eggs in medium bowl. Stir in ricotta cheese, basil, 4 oz. mozzerella, and 2 oz. parmesan cheese. Add chopped artichokes and spinach mixture. Mix well.
Stuff manicotti with cheese mixture.
Spread 2 cups of italian sauce in the bottom of a 13 X 9 inch pan. Place manicotti on top of sauce. Top manicotti with 3 cups of italian sauce.
Cover and bake for 40 minutes. Uncover, top with remaining mozzerella and parmesan cheese. Bake for 10-15 more minutes.
You can substitute 2 boxes of frozen chopped spinach, if desired. The artichokes are optional. If you have left over filling, it is great for stuffing mushrooms. Filling also makes excellent lasagna.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (523g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 712 | ||
Calories from Fat: 285 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 134.8mg | 41 % | |
Sodium 1640.3mg | 57 % | |
Potassium 1287.8mg | 34 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 59.4g | ||
Protein 37.3g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 712
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