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Name: Spinach and Porcini Stuffed Manicotti (Mf)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: nutmeg Freshly grated; 3 tb Unsalted butter; 2 ts Garlic minced; 1 c Hot water; 1 lg Egg beaten lightly; 1 1/2 c spinach Cooked and drained; 2 tb Unsalted butter; 8 Manicotti shells; 15 oz Ricotta cheese; 1 1/2 c Milk heated; 1 oz Dried porcini; 3 tb Flour; fresh chives Snipped; nutmeg Freshly grated; 1 c locatelli cheese Grated; salt and pepper to taste; 1 c red onion Minced; 1/2 c mozzarella Coarsely grated; salt and pepper to taste

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INGREDIENTS

nutmeg ; Freshly grated
3 tb Unsalted butter
2 ts Garlic ; minced
1 c Hot water
1 lg Egg ; beaten lightly
1 1/2 c spinach ; Cooked and drained
2 tb Unsalted butter
8 Manicotti shells
15 oz Ricotta cheese
1 1/2 c Milk ; heated
1 oz Dried porcini
3 tb Flour
fresh chives ; Snipped
SAUCE
nutmeg ; Freshly grated
1 c locatelli cheese ; Grated
salt and pepper ; to taste
1 c red onion ; Minced
1/2 c mozzarella ; Coarsely grated
salt and pepper ; to taste

Servings

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.

NOTES

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Spinach and Porcini Stuffed Manicotti (Mf)

nutmeg Freshly grated
3 tb Unsalted butter
2 ts Garlic minced
1 c Hot water
1 lg Egg beaten lightly
1 1/2 c spinach Cooked and drained
2 tb Unsalted butter
8 Manicotti shells
15 oz Ricotta cheese
1 1/2 c Milk heated
1 oz Dried porcini
3 tb Flour
 fresh chives Snipped
 SAUCE
 nutmeg Freshly grated
1 c locatelli cheese Grated
 salt and pepper to taste
1 c red onion Minced
1/2 c mozzarella Coarsely grated
 salt and pepper to taste

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

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Serving Size: 1 Serving (468g)
Recipe Makes: 4

Calories: 1156
Calories from Fat: 900 (78%)

Amt Per Serving		% DV

	Total Fat 100g	133 %
	Saturated Fat 62.2g	311 %
	Monounsaturated Fat 26.2g
	Polyunsanturated Fat 4.3g
Cholesterol 359.8mg		111 %
Sodium 362.4mg		12 %
Potassium 438.8mg		12 %
Total Carbohydrate 42.5g		12 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 41.3g
Protein 25.6g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1156

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