Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Spinach and Porcini Stuffed Manicotti
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- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 756
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 193 mg
- Sodium
- 1014 mg
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 756
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 193 mg
- Sodium
- 1014 mg
Ingredients
For the sauce:
Directions
- 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.
