Shiitake Mushroom and Spinach Manicotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This creamy, crusty-topped casserole is a great make-ahead option for the holiday rush. Ingredients:
12 manicotti or cannelloni shells |
1/4 cup butter or margarine, divided |
4 1/2 cups sliced fresh shiitake or other mushrooms (8 ounces) |
2 garlic cloves, minced |
1 (10-ounce) package fresh spinach, coarse stems removed |
1 cup ricotta cheese |
3 ounces freshly grated parmesan cheese |
1 large egg, beaten |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/3 cup butter or margarine |
2 tablespoons all-purpose flour |
2 cups half-and-half |
1/2 teaspoon salt |
1 cup (4 ounces) shredded gouda cheese |
2 7-grain sandwich bread slices (we tested with branola) |
1 1/2 cups (6 ounces) shredded mexican four-cheese blend |
3 tablespoons butter or margarine, melted |
Directions:
1. Cook shells according to package directions; drain.
2. Meanwhile, melt 3 tablespoons butter in a large skillet; add mushrooms and garlic, and sauté until mushroom liquid is absorbed. Transfer mushroom mixture to a large bowl.
3. Melt remaining 1 tablespoon butter in skillet. Add spinach; cover and cook over medium-low heat 5 minutes or until spinach wilts. Add spinach to mushroom mixture. Stir in ricotta cheese and next 4 ingredients. Spoon spinach mixture evenly into shells. Place stuffed shells in a greased 13 x 9 baking dish.
4. Melt 1/3 cup butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 1/2 teaspoon salt. Add Gouda cheese, stirring until cheese melts. Pour over stuffed shells.
5. Process bread in a blender or food processor until it resembles coarse crumbs. Spread crumbs in a small pan; bake at 350° for 3 to 4 minutes or until toasted. Combine toasted crumbs, cheese blend, and 3 tablespoons melted butter in a bowl; toss well, and sprinkle over shells.
6. Bake, uncovered, at 350° for 45 minutes or until bubbly.
7. Note: If desired, cover and chill manicotti at least 8 hours before baking. Remove from refrigerator, and let stand at room temperature 30 minutes. Bake as directed.
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