Pasta Favourite
Two Mushroom Cheese Manicotti
Your family will enjoy this tasty recipe during any time of the year!
Preparation Time:
30 Minutes
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.