Gay Lea Recipes - Two Mushroom Cheese Manicotti (Pasta Favourite)

Two Mushroom Cheese Manicotti

(Pasta Favourite)

Preparation time: 30 Minutes

Your family will enjoy this tasty recipe during any time of the year!

Ingredients:

1/4 cup Gay Lea Salted Butter 50 mL

1 large onion, chopped

3 cloves garlic, minced

1 tsp each dried thyme and salt 5 mL

1/2 tsp pepper 2.5 mL

pinch of hot pepper flakes

6 cups button mushrooms, sliced 1.5 L

4 cups exotic mushrooms, sliced 1 L

4 cups chopped fresh spinach 1 L

1-1/2 cups Nordica 2% Cottage Cheese 375 mL

1-1/2 cups shredded mozzarella 375 mL

1 egg

12 manicotti shells

3 cups spaghetti sauce 750 mL

1/4 cup grated Parmesan cheese 50 mL

Instructions:

In large skillet, melt Gay Lea Butter over medium heat; cook onions, garlic, thyme, salt, pepper, and hot pepper flakes for 8 minutes or until completely softened. Add button and exotic mushrooms; cook, stirring for 15 minutes or until mushrooms are tender and all excess liquid has been absorbed. Stir in spinach for 3 minutes or until wilted. Remove from heat; cool.

Meanwhile, in large saucepan of boiling salted water, cook manicotti shells for 10 minutes or until tender but firm. Drain and cool under cold running water. Arrange in single layer on damp towel; cover until ready to use.

Spoon half of tomato sauce into bottom of 13x9 inch (3L) baking dish. Stir Nordica Cottage Cheese, 1 cup (125 mL) of mozzarella and egg into mushroom filing; spoon 1/2 cup (125 mL) into each manicotti shell. Arrange snugly in one layer on top of tomato sauce. Spoon remaining sauce over shells. Sprinkle with remaining mozzarella and parmesan. (Casserole can be covered with plastic wrap and refrigerated for up to 24 hours. Add 15 minutes to baking time.)

Bake in centre of preheated 400F (200C) oven for 30 minutes or until sauce is bubbling and cheese is melted and golden.