Wedding Planner, The"
Do You Take This Manicotti
"Do you take this manicotti?" We sure do. Be sure to tune in as Claud officiates over this savory union.
- 2 whole heads garlic
- 3 tablespoons extra-virgin olive oil
- 1 pound whole-milk ricotta cheese
- 1 oz. dried wild mushrooms
- ˝ cup boiling water
- 1 medium onion, chopped fine
- 1 ˝ cups cooked and chopped spinach
- ˝ cup coarsely grated mozzarella
- ˝ cup grated Pecorino Romano cheese
- 1 large egg, beaten
- salt, pepper, and freshly grated nutmeg to taste
- 8 manicotti shells
- 3 cups of your favorite tomato sauce
1. Preheat oven to degrees F. Slice 1/2 inch from the pointy end of the garlic. Drizzle with olive oil and wrap in foil. Bake 45 minutes to an hour, until golden and soft. Cool and squeeze into a small bowl and set aside.
2. Meanwhile, place ricotta in a large strainer set over a mixing bowl. Transfer to the refrigerator and let stand 45 minutes to drain excess water. Soak the wild mushrooms in hot water for 20 minutes. Drain, reserving soaking liquid for later; chop fine.
3. Heat remaining olive oil in a medium sauté pan over medium heat. Add the onion and sauté until fragrant and softened (about 3 minutes) then add the chopped reserved mushrooms and spinach; continue cooking another 2 minutes.
4. Transfer the warm mixture to a large mixing bowl and add the ricotta, mozzarella, Romano, mushroom liquid and roasted garlic. Season dish to taste with salt, white pepper, and nutmeg.
5. Cook manicotti in lightly salted boiling water until al dente (usually a few minutes less than package instructions) and immediately transfer to a bowl of ice water. Pat dry with a clean cloth.
6. Using a pastry bag, stuff with filling and arrange in an oiled baking dish. Smother with tomato sauce, cover loosely with foil and bake 40 to 45 minutes.