I have been super spoiled this week! My mom arrived from Texas and has been helping me so much around the house. Whether she was hanging things in the nursery, surprising me by getting my car cleaned, or spit polishing my kitchen, my mom has been a true blessing this week.
It’s no secret that I’m very ready to have this baby, so it’s been such a treat being able to come home from work and enjoy a home cooked meal. My mom is a really amazing cook and has already whipped up some of my favorites!
Smoked gouda manicotti has long been one of my favorite recipes, and although I’ve made lighter versions of it, nothing beats the real thing!
- 12 manicotti shells
- 1/4 cup butter, divided (3 tbsp and 1 tbsp)
- 4 1/2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 10oz package baby spinach
- 1 cup light ricotta cheese
- 3 oz Parmesan cheese
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup butter
- 2 tbsp flour
- 2 cups light half and half
- 1/2 tsp salt
- 1 cup smoked gouda, shredded
- 2 slices of wheat bread
- 1 1/2 cups mexican cheese blend, shredded
- 3 tbsp butter, melted
- Cook shells according to package directions and drain.
- Meanwhile, melt 3 tbsp butter in a large skillet. Add in the mushrooms and garlic and saute until all liquid from the mushrooms has been absorbed. Transfer mushroom mixture to a large bowl.
- In a separate skillet, melt remaining 1 tbsp butter. Add spinach; cover and cook over medium-low heat for 5 minutes or until the spinach wilts. Add spinach to mushroom mixture and stir in the ricotta cheese, Parmesan cheese, 1/2 tsp salt, and 1/2 tsp pepper. Spoon the spinach mixture evenly into manicotti. Place stuffed manicotti in a greased 13×9 inch baking dish.
- In a heavy saucepan melt 1/3 cup of butter over low heat. Whisk in flour until smooth. Cook for 1 minute, whisking constantly. Gradually whisk in half and half, cooking over medium heat. Whisk constantly until the mixture is thickened and bubbly. Next, stir in 1/2 tsp salt and gouda cheese, stirring until cheese melts. Pour sauce over manicotti.
- Next, process bread in a food processor until it resembles coarse bread crumbs. Spread crumbs in a small pan and bake at 350 degrees F for 3-4 minutes or until toasted. Combine toasted bread crumbs with cheese and 3 tbsp melted butter in a bowl; toss well and sprinkle over manicotti.
- Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly.