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4 Cheese Porcini Vegetable Stuffed Schiaffoni with Fennel Cannellini Bean Sauce

See full recipe on: frugalanticsrecipes.com



Ingredients

16 ounce package schiaffoni pasta
For the stuffing:
1/4 cup dried porcini mushrooms, cut into small pieces and rehydrated in 1 cup hot water (save the water for the sauce)
1/2 medium onion, diced fine
2 cloves garlic, minced
1/2 cup finely grated carrots
1/2 cup frozen chopped spinach, cooked and drained
1 tbsp olive oil
Dash nutmeg
2 cups ricotta cheese
6 ounces marscapone (or cream cheese)
1/2 cup grated romano cheese
1 cup grated mozzarella cheese
For the sauce:
4 tbsp olive oil or butter
1/4 cup flour
Reserved mushroom liquid
1/4 cup white wine
1 cup chicken stock (to make this truly vegetarian, use vegetable broth or water)
2 tsp fennel pollen
1 tsp salt
1/2 tsp black pepper
1 15 ounce can cannellini beans, rinsed and drained

Nutrition 20 servings

Per Serving % Daily Value
Calories 309
Fat 12g 19%
Carbs 35g 11%
Protein 14g 28%
Fiber 4g 17%
Cholesterol 30mg 10%
Sodium 252mg 10%
     
Fat
Carbs
Protein

Preparation






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