Easy One-Pot Manicotti with Spinach and Mushroom Filling for Busy Weeknights

Rolled manicotti noodles filled with a spinach and mushroom mixture, hot from the oven.

Why This One-Pot Manicotti Recipe Works for Busy Nights

Making manicotti usually involves boiling pasta shells, preparing a filling, and managing multiple pots and pans. This recipe simplifies the process by using no-boil lasagna noodles instead of traditional manicotti shells. Pouring boiling water over the noodles softens them enough to roll without pre-cooking, cutting down on time and cleanup.

The filling combines sautéed mushrooms and spinach with ricotta, Parmesan, and mozzarella cheeses, plus an egg to bind everything together. This mix is flavorful and nutritious, giving you a satisfying meal without extra effort. Using a jarred marinara sauce keeps things simple and affordable, with Aldi’s marinara being a great budget-friendly option.

Ingredients You’ll Need (About $10, depending on where you shop.)

All the ingredients you need for a Spinach and Mushroom Manicotti

For the Manicotti

• 1 quart jar marinara sauce (Aldi’s marinara is inexpensive and good).

• 8 no-boil lasagna noodles

  
  

For the Filling

• 2 tablespoons olive oil

• 2 cloves of minced garlic

• 8 ounces mushrooms, finely chopped

• 4-5 ounces fresh spinach (or frozen, squeezed dry) or other green you prefer.

• 1 ½ cups ricotta cheese

• 1 cup grated Parmesan cheese

• 4 ounces shredded mozzarella cheese

• 1 egg

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

  
  

For Topping

• ½ cup Parmesan cheese

  
  

Note: You may notice that I used a package of organic spinach and arugula in this recipe. As mentioned earlier, any green you like is good. Spinach is nutritious, but arugula adds a lot of flavor. I got this package from Too Good To Go, an app that rescues good food that is about to expire. It came from a Whole Foods surprise bag and was not just 50% off -it was 75% off and fresh and crunchy. I highly recommend saving money on groceries with this app (as long as you can deal with the surprise nature of what you get).

Step-by-Step Instructions

1. Prepare the Filling

Heat olive oil in a medium skillet over medium heat. Add the finely chopped mushrooms and cook until they release their moisture and become dry, about 5-7 minutes. Add the roughly chopped spinach (no need to chop if its baby spinah) and cook just until wilted if fresh, or warmed through if using frozen. Remove from heat and let cool slightly.

In a medium bowl, combine the ricotta, 1 cup Parmesan, mozzarella, egg, salt, and pepper. Stir in the cooked mushroom and spinach mixture. Adjust seasoning to taste.

2. Soften the Noodles

Lay the no-boil lasagna noodles flat on a large baking sheet with high edge. Pour boiling water evenly over the noodles and let them sit for 5 minutes. Drain the water and carefully separate the noodles to prevent sticking.

3. Assemble the Manicotti

Spread 1 cup of marinara sauce evenly on the bottom of an 8x8-inch baking dish. Place one softened noodle in front of you. Spoon about ¼ cup of the filling along the short edge of the noodle. Roll the noodle tightly into a tube. Repeat with the remaining noodles and filling.

Arrange the rolled manicotti tubes seam side down in the baking dish. Pour the remaining marinara sauce over the top, then sprinkle with ½ cup Parmesan cheese.

4. Bake

Preheat your oven to 350°F (175°C). Bake the manicotti uncovered for 25 minutes, or until the sauce is bubbly and the cheese topping is golden.

Mushrooms and Spinach Manicotti hot from the oven!

Tips for Success

• Use fresh spinach when possible for a brighter flavor, but frozen works well if you squeeze out excess moisture.

• Chop mushrooms finely so they blend well with the cheese filling and roll easily inside the noodles.

• Don’t skip the boiling water step for the noodles. It softens them just enough to roll without making them mushy.

• Adjust the seasoning after mixing the filling. A pinch more salt or pepper can make a big difference.

• Use a baking dish with high sides to avoid sauce spilling over during baking.

  
  

Why This Manicotti with Spinach and Mushroom Filling Recipe Stands Out

This one-pot manicotti recipe is designed for simplicity without sacrificing flavor. Using no-boil noodles saves time and reduces the number of dishes. The spinach and mushroom filling adds a fresh, earthy taste and boosts the nutritional value compared to plain cheese fillings. Plus, the combination of ricotta, Parmesan, and mozzarella creates a creamy, cheesy texture that everyone loves.

Baked manicotti with melted cheese and marinara sauce in a baking dish