Giada's Spinach,Peas n Mushroom Stuffed Manicotti Pasta

This is a modified version of one of Giada's signature recipes.She made this with Swiss chard but since it's not in season right now I replaced it  with spinach and also added cremini mushrooms.Since this is a pretty elaborate recipe if you follow all directions ,I've  replaced some ingredients of the Fontina Fonduta sauce with a jar of Bertolli white Alfredo sauce as I didn't have Fontina cheese and also to cut down cooking time.The results were fabulous and the kids n hubby polished off their plates .A great  way to get the kids to eat spinach and mushrooms.
Here's a link  if you want to follow the original recipe :

http://www.foodnetwork.com/recipes/giada-de-laurentiis/swiss-chard-and-sweet-pea-manicotti-winter-recipe/index.html


My recipe :

Ingredients :

2 tbsp olive oil
8-10 Manicotti pasta shells
1 jar of Bertollini Alfredo sauce
1/4th cup shredded Mozarella cheese
1 1/2 cups chopped spinach
6-7 cremini mushrooms
1 cup green peas
2 cloves of chopped garlic.
1 medium onion
salt and pepper to taste
1 tbsp lemon pepper seasoning
1 cup Marinara sauce

For the white sauce :
1/2 cup milk
1/4 th cup whipping cream
1/2 cup Ricotta cheese
2 tbsp Parmesan cheese
1/4th cup chopped fresh basil leaves

Directions :

Boil 8-10 cups of salted water in stock pot .When it comes to a rolling boil add the Manicotti pasta shells and cook till tender but firm around 8 mins .Remove the shells with tongs and keep aside.

Filling :
Heat olive oil in a non-stick pan .Saute the onion till transluscent .Add the finely chopped garlic and saute for 30 secs. Add the spinach ,salt ,pepper and saute for 5 mins .Add the sliced mushrooms and green peas and lemon -pepper seasoning and cook for another 5 mins.Add  the Bertolli Alfredo sauce and blend well with the vegetables for another 5-7 mins till the sauce bubblles and mixture thickens .Turn off the heat and let it cool down (cool enough to be handled).


For the white sauce :
In a thick bottomed non-stick pan heat the milk and cream till bubbles form .Reduce the heat and add Ricotta cheese stirring continuously till mixture thickens ..around 5 mins .Add the chopped basil leaves to it.

Preheat oven to 400 F.Grease a 13x 9 inch baking pan liberally with butter.Fill the cooked Manicotti  pasta shells  with the prepared spinach mixture using a spoon as shown in the picture below .Hold the Manicotti diagonally to prevent the mixture from slipping out.Keep the prepared Manicotti on the buttered dish. Finish preparing all in a similar way and arrange  them on the baking dish.Pour the prepared white sauce over it.Sprinkle the shredded Mozarella cheese on top .Bake for 35 mins till the top is golden brown .Serve hot with marinara sauce .

The Manicotti dish before you put it in the oven



Ingredients :Manicotti pasta,shredded Mozarella cheese,peas,spinach,Ricotta cheese,Bertolli Alfredo sauce,cremini mushrooms




Filling the Manicotti



Preparing the mixture



The dish after baking