Manicotti with spinach & mushrooms

Manicotti with spinach & mushrooms

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

Lynn Lewis

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

Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

  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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