Manicotti with Four Cheeses

This manicotti goes all in on cheese. The stuffing blends ricotta, diced mozzarella, grated Romano, and half a cup of Parmesan with chopped walnuts, parsley, eggs, and a dash of nutmeg. Four Italian cheeses in one filling, each adding something different: ricotta for creaminess, mozzarella for stretch, Romano for sharp bite, and Parmesan for salty depth.

Instead of a standard tomato sauce, the shells bake under a mushroom bechamel. A full pound of sliced mushrooms gets sauteed with onion in butter, thickened with flour and milk, then finished with another cup of Parmesan. The sauce bakes into a golden, bubbly crust that blankets the stuffed shells.

Walnuts in the filling are the surprise ingredient. They add a subtle crunch and a nutty richness that complements the cheese without competing with it. Nutmeg ties the whole filling together with its warm, slightly sweet spice.

Chef Tips

• Cool the cooked manicotti shells in cold water immediately after boiling. This stops the cooking and makes them flexible enough to stuff without tearing.
• Pipe or spoon the filling carefully. Overstuffed shells burst during baking and understuffed ones collapse.
• Make the bechamel sauce while the shells cool. It needs to be pourable but thick enough to coat a spoon.
• The manicotti is done when the sauce is bubbly around the edges and the top is golden.

Variations

• Add a layer of fresh spinach between the stuffed shells and the sauce for extra nutrition and color.
• Swap the mushroom bechamel for a classic marinara if you prefer a red sauce.
• Use cannelloni tubes or large pasta shells instead of manicotti if they’re easier to find.