Three cheeses, marsala wine and a homemade mascarpone bechamel elevate the classic manicotti. Cheesy, creamy and sharable, baked pasta is essential for holiday hosting. Manicotti recipes are traditionally made with marinara sauce and filled with a mixture of ricotta and cheeses. This one is packed with totally different flavors!
Ingredients
- 5 cups shredded chicken
- 2 large bags of fresh spinach
- 2 large shallots
- 1/2 cup marsala cooking wine
- Salt and pepper to taste
- 8 oz fontina cheese
- 8 oz mozarella cheese
- 4 oz mascarpone
For the bechamel
- 4 oz mascarpone
- 2 cups of half and half
- 2 tbsp butter
- 2 tbsp all purpose flour
- salt and pepper to taste
- 1/2 teaspoon ground nutmeg
Preparation
Begin by preheating the oven to 350 degrees. In a large pot, boil the manicotti until al dente. Set aside.
In a large skillet cook the shallot 2-3 minutes then Add the marsala wine. Let reduce by half. Now add the spinach and season with salt and pepper. When the spinach has cooked down, add the shredded chicken and mix well.
In a separate bowl mix the mascarpone, fontina and mozarella. Reserve 1/4 cup of each to use at the end. Season with a pinch of nutmeg, salt and pepper.
Mix the chicken/spinach with the three cheeses.
To make a bechamel, begin by melting the butter. Add the flour and whisk until it turns a light golden color. Now add in the milk and continue whisking. It should thicken. Season with nutmeg, salt and pepper. Add in the mascarpone and whisk everything until smooth. If the sauce becomes too thick, add in a bit of pasta water.
Begin assembling in a large baking dish with a layer of sauce in the bottom. Then fill each manicotti with about 2-3 tablespoons of the mixture. When all the manicotti are stuffed, top with sauce and the reserved fontina and mozarella.
Bake, covered, for 30 minutes. Uncover and broil for 3-4 minutes until golden and bubbly.
Enjoy with the best company and good glass of vino!