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Manicotti with Four Cheeses


1 onion, large, minced
1 lb mushrooms, sliced
cup butter or margarine
cup flour
4 cups milk
1 cup parmesan cheese, grated
Salt to taste
Pepper to taste
12 manicotti shells
1 lb ricotta
4 oz mozzarella cheese, diced
cup Romano cheese, grated
cup walnuts, finely chopped
cup parsley, chopped
3 eggs
Pinch of nutmeg


Serves: 6


Sauté onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 F. oven 20 to 25 minutes or until bubbly and golden. 

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