Spinach and Porcini Stuffed Manicotti

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a heatproof bowl soak the porcini in the water for 15 minutes.

3. 3

   Drain the porcini, reserving the liquid, pat dry and chop fine.

4. 4

   Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.

5. 5

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

6. 6

   Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through.

7. 7

   Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.

8. 8

   Cook the manicotti in boiling salted water until just al dente.

9. 9

   With a slotted spoon transfer to a bowl of cold water, drain and pat dry.

10. 10

    Gently stuff shells with filling and arrange in a buttered baking dish.

11. 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.

12. 12

    Add the milk and reserved mushroom liquid and bring to a simmer, whisking.

13. 13

    Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.

14. 14

    Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes.

15. 15

    Uncover and bake for 10-15 minutes longer.

16. 16

    Let rest 5 minutes.

17. 17

    Sprinkle with snipped fresh chives.

* Per serving · 4 servings · Values may vary.