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.
Two manicotti shells are plenty per person when served with a salad and garlic bread.