Ingredients
12
uncooked manicotti pasta or cannelloni shells
2
slices 7-grain sandwich bread
1/4
cup butter or margarine
4 1/2
cups sliced fresh shiitake mushrooms (about 8 oz)
2
cloves garlic, finely chopped
1
bag (10 oz) fresh spinach, stems removed
1
cup ricotta cheese
3
oz Parmesan cheese, freshly grated
1
egg, beaten
1
teaspoon salt
1/2
teaspoon freshly ground pepper
1/3
cup butter or margarine
2
tablespoons Gold Medal™ all-purpose flour
2
cups half-and-half
4
oz Gouda cheese, shredded (1 cup)
1 1/2
cups shredded Mexican cheese blend (6 oz)
3
tablespoons butter or margarine, melted
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.
