This post has been sponsored by Campbell’s®. All thoughts and opinions are my own.
When I’m short on time, seemingly that’s all the time, I still have to feed my family. Apparently, it’s a must. But in this crazy-paced life, regardless of the time I don’t have, I’m just not a fan of fast foods, so I’m always trying to find ways to get a nourishing meal on the table. Thankfully, I have a few tricks up my sleeve when it comes to tasty shortcuts —including Campbell’s® Condensed Cream of Mushroom Soup. It’s my secret to giving tasty weeknight meals a boost of flavor.
For tasty recipe ideas, visit CampbellsKitchen.com.
As I was perusing my cupboard the other day, taking note of what I need to get, at the top of the list was Campbell’s Condensed Cream of Mushroom Soup. It was then that my thoughts wandered off, and I started thinking of all the times growing up that my mom would stock the pantry and make sure she always had plenty of cans of Campbell’s Condensed Soups. From the holiday-favorite recipes to one of her amazing chicken recipes, I have seriously grown up with this versatile recipe starter in our pantry.
Nowadays, I’m adding more one-dish meals that start with Campbell’s Condensed Soups!
If you fancy something a little different with minimal work, then you should give this mushroom ricotta manicotti recipe a try. It may look tricky, but it is much simpler than you might think and is a great way to impress your dinner guests. This is a meatless/vegetarian version, but you can change it up by adding in shredded rotisserie chicken if you’d prefer. And because I adore mushrooms, I’ve upped the mushroom ante by adding in rich and flavorful Campbell’s Cream of Mushroom Soup for an even creamier sauce to ensure that everyone enjoys a delicious meal. For the filling, I made my own easy homemade ricotta cheese. However, you can also find it pre-made at your local grocery store.
Now, go stock your pantry with Campbell’s Condensed Soups. Then, try your hand at making this easy weeknight meal and enjoy!
- 8 Manicotti Shells
- 1 tablespoon extra virgin olive oil
- 2 tablespoons onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups fresh baby spinach, optional
- 16 ounces ricotta cheese
- 2 ounces Parmesan cheese plus extra to garnish, grated
- Salt and Pepper, to taste
- 2 (10.5 ounces) can Campbell’s® Condensed Cream of Mushroom Soup, mixed with 1/2 cup cream or milk
- Fresh thyme, to garnish if desired
- Preheat oven to 375°F. Cook and drain manicotti shells according to package directions. Keep shells in cold water until ready to use.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Add in the chopped onion, cooking for 3 - 5 minutes. Add the garlic and cook for about one minute.
- Add in the sliced mushrooms and saute for 3 - 5 minutes more. Finally, add the fresh spinach and allow to wilt for about 1 minute. Remove from heat and cool.
- In a small bowl, mix together the ricotta and Parmesan cheese, add to the slightly cooled mushroom mixture, and season with salt and pepper to taste.
- Pour half of the Campbell’s® Condensed Cream of Mushroom Soup (that has already been mixed with cream or milk) into the bottom of an 8-inch baking dish.
- Using a small spoon, gently stuff each manicotti shell with 2 - 3 tablespoons of mushroom ricotta mixture and place in a single layer over the Campbell’s® Condensed Cream of Mushroom Soup in the dish.
- Pour the remaining Campbell’s® Condensed Cream of Mushroom Soup over the top of the pasta shells, garnish with grated Parmesan and fresh thyme if desired, and bake in a 375°F preheated oven for about 15 minutes or until bubbly.
Serve and Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 510 Total Fat: 29g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 54mg Sodium: 1639mg Carbohydrates: 47g Fiber: 5g Sugar: 4g Protein: 17g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.