Regan's Spinach and Mushroom Manicotti

Bring salted water to a boil and add manicotti noodles. While noodles are cooking, prepare filling by mixing the first 8 ingredients. Note: If adding the spinach, allow it to thaw completely. Once thawed and drained, ring with a paper towel to remove all excess moisture before adding. Mix well and set aside. Watch noodles closely, and cook only until al dente. Drain and place in a mixing bowl. (Hint: Noodles might become sticky as they sit. Try spritzing lightly with non-stick cooking spray to minimize stickiness! )

Fill each noodle with the desired amount of cheese mixture. This is a little difficult and just takes practice and patience! I’ve found that a pastry bag works well if you are only working with the cheese mixture (no mushrooms or spinach). But with the added texture of the veggies, you might wrap your hand in a ziploc and stuff that way. As the noodles are stuffed, arrange them in a lightly greased casserole dish.

Once all of your noodles are stuffed, and the casserole dish is full, pour the desired amount of marinara on top. Optional: you can also layer the marinara and the cream sauce (directions below) for a richer flavor. Top with mozzarella and grated parmesan.

Bake, covered, for 30 minutes at 350 degrees. Remove cover, and continue baking uncovered 15 minutes at 375 degrees.

Cream Sauce:

In saucepan, melt butter and saute garlic until you begin smelling the garlic, but be careful not to burn. Add cream and cheese, stirring occasionally. Continue cooking on medium heat until all cheese is melted and you have a good consistency. Add pepper and chopped parsely toward the end. Remove from heat and allow to cool slightly. Pour desired amount of sauce over manicotti in casserole dish after marinara sauce is added.