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Spinach and Mushroom Manicotti (Manicotti con Spinaci e Funghi)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 40 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: Red

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Ingredients

1 box (8 ounces)BARILLA Manicotti
2 tablespoonsextra virgin olive oil
6 ouncesmushrooms, chopped
1 clovegarlic, minced
1 bag (6 ounces)fresh spinach, chopped (may substitute 10 oz. frozen chopped spinach, thawed and well drained)
2eggs
1 container (15 ounces)ricotta cheese
1/3 cupchopped basil leaves
1 teaspoonsalt
1 jarBARILLA Italian Baking Sauce
1/2 cupfreshly grated Parmigiano Reggiano cheese


PREHEAT oven to 350°F.
COOK Manicotti for 7 minutes; drain and rinse in cool water. Set aside.
HEAT oil in large skillet over medium heat. Add mushrooms and garlic; sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.
BEAT eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.
SPREAD ¾ cup Italian Baking Sauce over bottom of 13x9-inch baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining Sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted




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