Four Cheese Manicotti in Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A delicious alternative to a redsauced-covered manicotti. This is delicious served with a crisp green salad and fresh bread. Ingredients:
1 large onion, diced fine (or shredded) |
1 lb mushroom, sliced (optional) |
1/2 cup butter or 1/2 cup margarine |
1/2 cup flour |
4 cups milk |
1 1/2 cups parmesan cheese, grated |
salt and pepper |
1 lb ricotta cheese |
4 ounces mozzarella cheese, diced |
1/2 cup romano cheese, grated |
1/4 cup walnuts, finely chopped |
1/4 cup fresh parsley, chopped |
3 eggs |
1 dash nutmeg |
Directions:
1. Saute onion and mushrooms (if using) 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 400F oven 20 to 25 minutes or until bubbly and golden.
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