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Add a photoServings: 4
Ingredients
- 1 ounce Dry porcini
- 1 c. Warm water
- 1 c. Chopped red onion
- 2 Tbsp. Unsalted butter
- 1Â 1/2 c. Cooked and liquid removed spinach minced
- 2 tsp Chopped garlic
- 15 ounce Ricotta cheese
- 1/2 c. Coarsely-grated mozzarella
- 1 c. Grated locatelli cheese
- 1 lrg Egg lightly beaten
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Freshly-grated nutmeg to taste
- 8 x Manicotti shells
- 3 Tbsp. Unsalted butter
- 3 Tbsp. Flour
- 1Â 1/2 c. Lowfat milk heated
- Â Â Freshly-grated nutmeg to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Snipped fresh chives or possibly chopped parsley
- Â Â for garnish if you like
Directions
- Preheat oven to 350 degrees.
- In a heatproof bowl soak the porcini in the water for 15 min. 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 min. Add in the spinach, garlic and mushrooms and cook, stirring, 3 to 4 min, or possibly till heated through. Transfer mix to a bowl, add in remaining ingredients (using only 1/2 c. of locatelli) and gently stir to combine well.
- Cook the manicotti in boiling salted water till just al dente. With a slotted spoon transfer to a bowl of cool 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 heat the butter, add in the flour and cook the mix, whisking, for 2 min. Add in the lowfat milk and reserved mushroom liquid and bring to a simmer, whisking. Add in nutmeg, salt and pepper and simmer, whisking occasionally, for 5 min.
- Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 min. Uncover and bake for 10 to 15 min longer. Let rest 5 min. Sprinkle with snipped fresh chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 239 | 68% |
| Total Fat 26.86g | 34% |
| Saturated Fat 16.54g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 143mg | 6% |
| Potassium 266mg | 8% |
| Total Carbs 13.54g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.03g | 2% |
| Protein 15.1g | 24% |
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