Tony's manicotti with four cheeses
6 servings
Ingredients
| Quantity | 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 |
| Salt to taste | ||
| Pepper to taste | ||
| 12 | 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 | Eggs | |
| 1 | dash | Nutmeg |
Directions
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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