Title: Tony's manicotti with four cheeses
 Categories: Casseroles, Vegetarian
      Yield: 6 Servings
 
      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
 
  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.