Recipe courtesy of Michele Urvater

Spinach and Porcini Stuffed Manicotti

Save Recipe
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

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

For the sauce:

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

Directions

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

Spinach and Mushroom Stuffed Chicken Breasts

Pork, Spinach, and Ricotta Manicotti

Veal or Turkey and Spinach Manicotti

Spinach-Sausage Stuffing

Stuffed Manicotti with Fresh Marinara Sauce

Pasta Stuffing with Porcini and Prosciutto

Pasta Stuffing with Porcini and Prosciutto

Greek Spinach-Stuffed Chicken