Italian-American · main

Mushroom and Spinach Manicotti

Mushroom and Spinach Manicotti reads umami 6.3, richness 5.7 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 1 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.3 · Richness 5.7 · Salinity 4.8 · Herbaceous 3.3 · Allium 3.3 · Earthy 3.2 · Sweetness 2.4 · Nutty 2.4 · Funk & Ferment 2.2 · Sourness 2.1 · Warm Spice 1.6 · Floral 1.6 · Bitterness 1.5 · Citrus 1.2 · Fruity 1.1 · Heat 0.8

What's in it (14)

Time & effort: about 1 hr 1 min (56 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 308.4 kcal, 11.3 g protein, 5.6 g fat, 52.4 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Bring a large pot of generously salted water to a boil. Cook the manicotti tubes until just al dente (still slightly firm at the center), about 7 minutes; drain and lay flat on an oiled sheet pan so they don't stick together. Preheat the oven to 375°F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned and all their liquid has evaporated, 8-9 minutes.
  3. Add the garlic to the mushrooms and cook, stirring, until fragrant, about 1 minute. Add the spinach in two batches, stirring until each batch wilts before adding the next, 2-3 minutes total. Transfer the mixture to a colander and press firmly with a spoon to squeeze out excess liquid; let cool 5 minutes.
  4. In a large bowl, stir together the ricotta, 3/4 cup of the Parmesan, the egg, nutmeg, salt, and pepper. Fold in the cooled mushroom-spinach mixture until evenly combined.
  5. Spread 1 cup of the marinara sauce over the bottom of a 9x13-inch baking dish. Using a small spoon or a piping bag, stuff each manicotti tube generously with the ricotta filling and arrange in a single layer in the dish.
  6. Pour the remaining marinara sauce evenly over the stuffed manicotti, covering the tubes completely so they don't dry out in the oven. Scatter the mozzarella and remaining 1/4 cup Parmesan over the top.
  7. Cover the dish tightly with foil and bake until the sauce is bubbling at the edges, about 25 minutes. Uncover and bake until the cheese is melted and golden in spots, 10-12 minutes more.
  8. Let the manicotti rest 5 minutes before serving so the filling sets; scatter with the basil.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.