Shiitake Mushroom and Spinach Manicotti

Oxmoor House
This creamy, crusty-topped casserole is a great make-ahead option for the holiday rush.
6 servings


+ Add To Shopping List
12 manicotti or cannelloni shells
1/4 cup butter or margarine, divided
4 1/2 cups sliced fresh shiitake or other mushrooms (8 ounces)
2 garlic cloves, minced
1 (10-ounce) package fresh spinach, coarse stems removed
1 cup ricotta cheese
3 ounces freshly grated Parmesan cheese
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup butter or margarine
2 tablespoons all-purpose flour
2 cups half-and-half
1/2 teaspoon salt
1 cup (4 ounces) shredded Gouda cheese
2 7-grain sandwich bread slices (we tested with Branola)
1 1/2 cups (6 ounces) shredded Mexican four-cheese blend
3 tablespoons butter or margarine, melted


Cook shells according to package directions; drain.

Meanwhile, melt 3 tablespoons butter in a large skillet; add mushrooms and garlic, and sauté until mushroom liquid is absorbed. Transfer mushroom mixture to a large bowl.

Melt remaining 1 tablespoon butter in skillet. Add spinach; cover and cook over medium-low heat 5 minutes or until spinach wilts. Add spinach to mushroom mixture. Stir in ricotta cheese and next 4 ingredients. Spoon spinach mixture evenly into shells. Place stuffed shells in a greased 13" x 9" baking dish.

Melt 1/3 cup butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 1/2 teaspoon salt. Add Gouda cheese, stirring until cheese melts. Pour over stuffed shells.

Process bread in a blender or food processor until it resembles coarse crumbs. Spread crumbs in a small pan; bake at 350° for 3 to 4 minutes or until toasted. Combine toasted crumbs, cheese blend, and 3 tablespoons melted butter in a bowl; toss well, and sprinkle over shells.

Bake, uncovered, at 350° for 45 minutes or until bubbly.

Note: If desired, cover and chill manicotti at least 8 hours before baking. Remove from refrigerator, and let stand at room temperature 30 minutes. Bake as directed.

Created date

August 2009