Spinach And Porcini Stuffed Manicotti

Directions

1. Preheat oven to 350 degrees.
2. In a heatproof bowl soak the porcini in the water for 15 min. 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.
3. In a skillet set over moderate heat, cook the onion in the butter, stirring occasionally, for 5 min. Add in the spinach, garlic and mushrooms and cook, stirring, 3 to 4 min, or possibly till heated through. Transfer mix to a bowl, add in remaining ingredients (using only 1/2 c. of locatelli) and gently stir to combine well.
4. Cook the manicotti in boiling salted water till just al dente. With a slotted spoon transfer to a bowl of cool water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
5. Make the sauce: In a saucepan set over moderately low heat heat the butter, add in the flour and cook the mix, whisking, for 2 min. Add in the lowfat milk and reserved mushroom liquid and bring to a simmer, whisking. Add in nutmeg, salt and pepper and simmer, whisking occasionally, for 5 min.
6. Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 min. Uncover and bake for 10 to 15 min longer. Let rest 5 min. Sprinkle with snipped fresh chives.
7. This recipe yields 4 servings.