| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains, Eggs | Vegetarian | Casseroles, Vegetarian | 6 | Servings |
INGREDIENTS
| 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 |
| 3 | Eggs | |
| 1 | ds | Nutmeg |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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