Tony's manicotti with four cheeses

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

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