Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Onion; minced |
1 pounds | Mushrooms, sliced |
½ cup | Butter or margarine |
½ cup | Flour |
4 cups | Milk |
1½ cup | Parmesan cheese, grated |
\N \N | Salt to taste |
\N \N | Pepper to taste |
12 \N | Manicotti shells |
1 pounds | Ricotta |
4 ounces | Mozzarella cheese, diced |
½ cup | Romano cheese, grated |
¼ cup | Walnuts, finely chopped |
¼ cup | Parsley, chopped |
3 \N | Eggs |
1 dash | Nutmeg |
1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2.
Gradually stir in milk; stir over low heat until sauce bubbles and thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. 4. Cook manicotti shells according to package directions; drain and cover with cold water. 5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7.
Drain manicotti shells; stuff with cheese mixture. 8. Place shells side by side in a greased shallow baking pan; spoon sauce over all.
9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden.
Posted by Fred Towner