A mouth-watering melting delight.
Ingredients
- 1 pound mushroom, cleaned and coarsely chopped
- 1 onion, diced
- 2 zucchinis, peeled and cubed
- 1 teaspoon thyme
- 12 manicotti
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1 egg
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons grated mozzarella cheese
- Salt and pepper
- Ingredients of the white sauce: 1 tablespoon flour, 1 tablespoon butter, 1 cup milk, 1/2 cup grated mozzarella cheese, salt and pepper.
Instructions
Preheat oven to 400F.
Prepare the white sauce: Heat the butter in a saucepan on medium heat. Sprinkle the flour over the butter and stir well. Slowly add the milk, while whisking, until thickened and smooth. Add the grated mozzarella. Season with salt and pepper and set aside.
In a skillet, heat the remaining oil over medium heat and sauté the onion and zucchini until golden, about 7 minutes. Add the mushroom and thyme and sauté for another 5 minutes. Season with salt and pepper. Add the wine, flour, and cream and cook for a couple minutes. Remove from heat and add the egg and parmesan cheese and mix well. Set aside.
Now the fun part! Stuff each manicotti with about three tablespoons of the mixture. It is not as easy at it seems…
Coat the bottom of a baking dish with half the white sauce. Arrange the stuffed manicottis on top of the sauce. Then pour the remaining white sauce on top. Sprinkle the remaining grated mozzarella cheese.
Bake for 20 minutes.
