Spinach and Porcini Stuffed Manicotti

2016-02-05
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Ingredients

  • 1 ounce dried porcini
  • 1 cup hot water
  • 1 cup minced red onion
  • 2 tablespoons unsalted butter
  • 1 1/2 cups cooked and drained spinach, chopped
  • 2 teaspoons minced garlic
  • 1 15-ounce container ricotta cheese
  • 1/2 cup coarsely grated mozzarella
  • 1 cup grated locatelli cheese
  • 1 large egg, beaten lightly
  • Salt and pepper to taste
  • Freshly grated nutmeg to taste
  • 8 manicotti shells
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 1/2 cups milk, heated
  • Freshly grated nutmeg
  • Salt and pepper to taste
  • Snipped fresh chives or minced parsley for garnish if desired

Method

Step 1

Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.

Step 2

In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.

Step 3

Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.

Step 4

Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.

Step 5

Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.

Step 6

Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.

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