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1
Preheat oven to 350 degrees.
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2
In a heatproof bowl soak the porcini in the water for 15 minutes.
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3
Drain the porcini, reserving the liquid, pat dry and chop fine.
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4
Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
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5
In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
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6
Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through.
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7
Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.
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8
Cook the manicotti in boiling salted water until just al dente.
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9
With a slotted spoon transfer to a bowl of cold water, drain and pat dry.
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10
Gently stuff shells with filling and arrange in a buttered baking dish.
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11
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.
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12
Add the milk and reserved mushroom liquid and bring to a simmer, whisking.
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13
Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
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14
Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes.
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15
Uncover and bake for 10-15 minutes longer.
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16
Let rest 5 minutes.
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17
Sprinkle with snipped fresh chives.
