Manicotti

• MANICOTTI FILLING
• 5# Chicken
• 5# Italian sausage
• 2# Mushrooms
• 2# Shitake
• 8 clove garlic minced
• 6 red bell peppers julienned
• 1 TBS Intalian Seasonin
• Salt & Pepper to taste
• 4 cups fontina cheese
• 30 oz ricotta cheese
• 5 cups parmesean cheese
• 5 bunches green onions
• 6 eggs
• BECHEMEL SAUCE
• 1/2# unsalted butter
• 1 1/2 cups flour
• 1 gallon whole milk
• 1/2 tsp white pepper
• 1/2 tsp nutmeg
• 6 pkgs lasagna sheets
• 3 pkgs fresh mozzarella
• GREEN SALAD
• 8 pkg lettuce mix
• 3 containers grape tomatoes
• 6 red onions
• 1 green beans
• 1 can beets

1. Saute chicken and pork.
2. When brown add sliced mushrooms, bell peppers, garlic, and Italian seasoning
3. In a large bowl,
4. Blend in Fontina, Ricota, parmesean, and onions with eggs
5. Fold in chicken mixture
6. For Bechemel Sauce, melt butter in large sauce pan over medium heat and add flooug,
7. Whisk in milk and salt, white pepper, nutmeg, and ceyanne
8. PASTA PREP
9. Cook pasta in boiling water until pliable
10. PREP FOR MANICOTI
11. Coat bottom of prepared baking dish with Bechemel Sauce
12. Boil pasta until pliable and roll filling in pasta.
13. Set into prepared dish then top with remaining bechemel and mozzarella slices
14. Bake for 25 minutes until cheese is bubbly
15. Let stand 5 minute before serving

filling, chicken, italian sausage, mushrooms, shitake, garlic, red bell peppers, salt, fontina cheese, ricotta cheese, parmesean cheese, green onions, eggs, bechemel sauce, unsalted butter, flour, milk, white pepper, nutmeg, lasagna sheets, mozzarella, green salad, containers grape tomatoes, red onions, green beans, beets

Taken from www.epicurious.com/recipes/member/views/manicotti-1212712 (may not work)