| 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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