4 Cheese Manicotti
- 1 large onion; minced
- 1 pound mushrooms, sliced
- 1/2 cup butter or margarine
- 1/2 cup flour
- 4 cups milk
- 1 1/2 ups parmesan cheese, grated
- salt and pepper to taste
- 12 manicotti shells
- 1 pound deli-style ricotta
- 4 ounces mozzarella cheese, diced
- 1/2 cup romano cheese, grated
- 1/4 cup walnuts, finely chopped
- 1/4 cup parsley, chopped
- 3 eggs
- 1 dash nutmeg
Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.