Monday, July 01, 2013
WHITE BEAN MANICOTTI WITH CREAMY DILL SAUCE
Creamy Dill White Bean Manicotti
Ingredients
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1 can (15 oz) garbanzo beans
- 1/2 cup white kidney beans (cannellini)
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse ground pepper
- 1/2 teaspoon kosher salt
- 1 (8 oz) package dry manicotti shells (16 shells)
For the Dill Bechamel Sauce:
- 5 Tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup Saucy Mama Dill Mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/8 teaspoon fresh nutmeg
- 2 cups mozzarella cheese
- fresh oregano, optional
Directions
- To the bowl of a food processor add the cream cheese, ricotta cheese, eggs, beans (both kinds), garlic, pepper and salt. Process until a creamy paste is formed. You will have to push down the sides of the bowl a couple of times.
- Scoop filling into a pastry bag or a Ziploc bag (cut the corner off once filling is in place). Pipe filling into uncooked manicotti shells until full. Set aside.
- Preheat oven to 400 degrees F.
- To make the sauce, in a large saucepan melt butter over med-low heat. Whisk in flour to make a roux. Cook and stir for 2 minutes to help cook out the flour taste (do not brown).
- Gradually add milk into roux. Stir constantly to prevent sticking. Add mustard and keep stirring. Cook until thickened, about 5-8 minutes, whisking all sides of the pan constantly. When thick, add salt, pepper and nutmeg.
- Fill the bottom of a 3-quart baking dish with about 1 cup of the sauce. Place manicotti filled shells on top of the sauce and top with the rest of the sauce and mozzarella cheese. (it will seem saucy but don't worry, it's not.) Cover baking dish with aluminum foil.
- Bake for 40 minutes covered. Remove aluminum foil and bake for 15 minutes more. Remove from oven and let stand 15 minutes before serving. Sprinkle with fresh oregano.
# posted by Chelsea @ 9:43 AM 
