Four Cheese Manicotti in Cream Sauce

Ingredients:

• 1 large onion diced fine or shredded
• 1 lb mushroom sliced
• 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

Steps:

• Saute onion and mushrooms if using 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 400F oven 20 to 25 minutes or until bubbly and golden