Tony's Manicotti with Four Cheeses
1 lg Onion; minced
1 lb Mushrooms, sliced
1/2 c Butter or margarine
1/2 c Flour
4 c Milk
1 1/2 c Parmesan cheese, grated
Salt to taste Pepper to taste 12 Manicotti shells
1 lb Ricotta
4 oz Mozzarella cheese, diced
1/2 c Romano cheese, grated
1/4 c Walnuts, finely chopped
1/4 c Parsley, chopped
1 ds 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