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Tony's manicotti with four cheeses

Yield: 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.

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