Four Cheese Manicotti In Cream Sauce

• 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

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.

onion, mushroom, butter, flour, milk, parmesan cheese, salt, ricotta cheese, mozzarella cheese, romano cheese, walnuts, fresh parsley, eggs, nutmeg

Taken from www.food.com/recipe/four-cheese-manicotti-in-cream-sauce-194974 (may not work)