Spinach And Porcini Stuffed Manicotti (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dishes, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | oz | Dried porcini |
| 1 | c | Hot water |
| 1 | c | Minced red onion |
| 2 | T | Unsalted butter |
| 1 1/2 | c | Cooked and drained spinach |
| chopped | ||
| 2 | t | Minced garlic |
| 15 | oz | Ricotta cheese |
| 1/2 | c | Coarsely grated mozzarella |
| 1 | c | Grated locatelli cheese |
| 1 | Egg, beaten lightly | |
| Salt and pepper to taste | ||
| Freshly grated nutmeg to | ||
| taste | ||
| 8 | Manicotti shells | |
| 3 | T | Unsalted butter |
| 3 | T | Flour |
| 1 1/2 | c | Milk, heated |
| Freshly grated nutmeg | ||
| Salt and pepper to taste | ||
| Snipped fresh chives or | ||
| minced parsley for | ||
| garnish if desired |
INSTRUCTIONS
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. In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes. 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. 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. 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. 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. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6560 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 493
Calories From Fat: 284
Total Fat: 32.3g
Cholesterol: 135.5mg
Sodium: 523.1mg
Potassium: 604.8mg
Carbohydrates: 28g
Fiber: 3.3g
Sugar: 5.6g
Protein: 25.1g