Toscano Mushroom Manicotti with Spinach Bechamel Bake Recipe

Ingredients

• 8 manicotti tubes
• 1/4 lb Monforte Toscano or Italian
• Percorino Toscan, 1 cup grated cheese
• 1 Tbsp shaved almonds
• TOMATO SAUCE
• 1 T olive oil
• 1 cup diced onion
• 1 T minced garlic
• 1 can (796 g) diced tomatoes
• 1/3 cup tomato paste
• Salt and pepper
• SPINACH BECHAMEL
• 1 bag (255 g) pre-washed spinach
• 2 cups whole milk
• 1 bay leaf
• 4 T butter
• 3 T flour
• Pinch of nutmeg
• MUSHROOM FILLING
• 2 T butter
• ¼ cup diced shallots
• 1 lb. Button mushrooms, finely chopped
• 1 T fresh lemon juice