Spinach and Mushroom Manicotti


  • 32 oz. Galbani® Ricotta Cheese
  • 16 oz. Galbani® Mozzarella, hand shredded and divided
  • 1 cup Galbani® Parmesan Cheese, grated
  • 20-24 manicotti shells
  • 4 Tbsp. olive oil
  • 4 cups mushrooms, chopped
  • 4 cups spinach
  • 2 eggs, beaten
  • 2 jars 26 oz. tomato sauce
  • seasonings: 3 tsp. dried basil, 3 tsp. dried oregano, 1.5 tsp. onion powder, 1.5 tsp. garlic powder, 1.5 tsp. seasoned salt


  • Preheat oven to 350 degrees F.
  • Prepare pasta based on package instructions. Drain, separate and set aside.
  • In a large pan, heat 4 Tbsp. olive oil over medium-high heat. Add mushrooms and sauté 3-4 minutes. Add spinach and remove the pan from heat.
  • Toss the spinach mixture until the spinach has wilted. Transfer to bowl and blend in ricotta, 12 oz. mozzarella, Parmesan, eggs and seasonings.
  • Spread 1 cup sauce each in two ungreased 9x13 inch baking dishes.
  • Stuff manicotti shells with cheese mixture (fill plastic bag and cut corner off to pipe in cheese mixture); arrange over sauce. Top both dishes with remaining sauce and mozzarella.
  • Cover and bake at 350 degrees F for 45-50 minutes.