Manicotti with Four Cheeses
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
minced |
|
| 1 | pound |
mushrooms
sliced |
|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
all-purpose flour
|
|
| 4 | cups |
milk
|
|
| 1 ½ | cups |
Parmesan cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | each |
pasta, manicotti shells
|
*
|
| 1 | pound |
ricotta cheese
|
|
| 4 | ounces |
mozzarella cheese
diced |
|
| ½ | cup |
romano cheese
grated |
*
|
| ¼ | cup |
walnuts
finely chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 3 | large |
eggs
|
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
minced |
|
| 453.6 | g |
mushrooms
sliced |
|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
all-purpose flour
|
|
| 946 | ml |
milk
|
|
| 355 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | each |
pasta, manicotti shells
|
*
|
| 453.6 | g |
ricotta cheese
|
|
| 115.6 | ml/g |
mozzarella cheese
diced |
|
| 118 | ml |
romano cheese
grated |
*
|
| 59 | ml |
walnuts
finely chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 3 | large |
eggs
|
|
| 1 | dash |
nutmeg
|
*
|
Directions
Sauté 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℉ (200℃) oven 20 to 25 minutes, or until bubbly and golden.
