Hey all, remember a couple of weeks ago when I posted my Creamy Garlic Mustard-Chicken Sliders as an appetizer entry into the Saucy Mama “Sliced” Recipe Contest? Well, I didn’t get “sliced” in the first round and now I’m back with my entree entry using Saucy Mama’s Dill Mustard.
There were some great recipes in the first go-round and I am so ecstatic to have made the cut. Our secret ingredient for the entree portion was beans of any kind, along with one of the three provided Saucy Mama mustards.
My mind went all kinds of directions with this one. Beans and mustard…in an entree…hmmm? At first I thought about a black bean burger with a mustard sauce or an obvious piece of salmon or pork tenderloin with a creamy dill sauce would have been good. Even an entree type of bean and greens salad with a mustard vinaigrette would have worked.
But I wanted to do something out of the box so I whipped up this white bean manicotti with a simple dill mustard bechamel sauce. It turned out so good! The beans give the dish much more staying power as an entree instead of the usual cheese stuffed manicotti.
The bechamel sauce has a lingering, dill mustard flavor that is totally unexpected but goes so nicely with the filling.
The beans are easily blended with the other ingredients in the food processor in about 1-2 minutes. You will have to push down the sides a couple times to get it blended properly.
Manicotti shells are easily filled using a pastry bag or Ziploc bag with the corner cut off to pipe in. If you are not comfortable holding the pastry bag and the shell at the same time, have your hubby or the kids hold the shell at a downward angle while you pipe in the filling.
Creamy Dill White Bean Manicotti
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
- 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.
Two manicotti shells are plenty per person when served with a salad and garlic bread.