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Easy to Make Mushroom and Ricotta Stuffed Manicotti

This post has been sponsored by Campbell’s®. All thoughts and opinions are my own.

Mushroom Ricotta Manicotti on white plate with Campbells Condensed Soup in background
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.

Campbells Condensed Cream of Mushroom Soup on wood table

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!

Vegetable ingredients for Manicotti
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.

Bowl of sliced mushrooms
Baked dish with hot mushroom manicotti
Now, go stock your pantry with Campbell’s Condensed Soups. Then, try your hand at making this easy weeknight meal and enjoy!

Hot Manicotti with ricotta and mushrooms on white plate

Hot Manicotti with ricotta and mushrooms on white plate

Easy to Make Mushroom Ricotta Manicotti Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Try this easy to make weeknight meal, Mushroom Ricotta Manicotti, and impress your guests!


  • 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


  1. Preheat oven to 375°F. Cook and drain manicotti shells according to package directions. Keep shells in cold water until ready to use.
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. 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: 510Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 54mgSodium: 1639mgCarbohydrates: 47gFiber: 5gSugar: 4gProtein: 17g
Manicotti on white plate with a can of Campbells Cream of Mushroom Soup on wood table

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