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Three Cheese & Mushroom Stuffed Manicotti

Three Cheese & Mushroom Stuffed Manicotti

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Servings: 4
Total Time: 2 hours
Recipe by: Frankie


for the filling:
1 lb cremini (baby bella) mushrooms, sliced
2 TBSP olive oil
1 garlic clove, minced
15 oz ricotta cheese
1 large egg
4 oz mozzarella cheese, shredded
1 cup parmesan cheese, grated
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry basil
for the sauce:
4 cups tomato puree or tomato sauce
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
2 TBSP dry oregano
1 tsp dry basil
1 tsp dry parsley
to assemble:
8 oz package uncooked manicotti pasta
4 oz mozzarella cheese, shredded


1. In a medium saucepan combine all the sauce ingredients and bring to a boil over medium-high heat. When sauce begins to boil turn heat to low, cover and simmer 30 minutes, stirring occasionally.

2. While the sauce simmers heat the oil in another pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 8 to 10 minutes. Stir in the garlic and cook another 15 seconds or until garlic is fragrant. Take off the heat and allow to cool about 10 minutes.

3. In a large mixing bowl combine the mushrooms, ricotta, egg, parmesan, 4 oz of mozzarella, basil, salt and pepper. Preheat oven to 400° F.

4. Take a 9x13 baking dish and spread the bottom with some of the sauce. Stuff the uncooked manicotti shells with the mushroom/cheese mixture using a small spoon or pastry bag (I prefer a small spoon, it's less messy). Lay the shells in the baking dish and cover with remaining sauce.

5. Cover the baking dish with foil and bake in the preheated oven 40 minutes.

6. Remove foil and sprinkle on the other 4 oz of mozzarella cheese. Bake uncovered an additional 10 minutes.


Dish can be assembled and then refrigerated to bake later. Add an additional 10 minutes to the initial bake time.

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Three Cheese & Mushroom Stuffed Manicotti

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