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February 08, 2019

Hi All!

 
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I hope Cupid has good things in store for everyone! Today I share one of MY own great loves...can anyone guess? It's cheese, glorious cheese ;o) This hearty FOUR CHEESE MANICOTTI recipe has a great balance of bubbly cheeses and creamy sauce. This fun-filled pasta is more than filling enough for dinner so go with light salad on the side. The walnuts add that ittle something but by all means can be left out for allergies too.

Manicotti, meaning "muff", or, literally, "little sleeve" or "little shirtsleeve", is an Italian American kind of pasta. It also means "cooked hands", referring to hands being burnt when making the crepes traditionally used to create this dish.

Now That's Amore to me, enjoy!
Marzee
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FOUR CHEESE MANICOTTI

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

DIRECTIONS:
Saute onion and mushrooms 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 400 degree oven 20 to 25 minutes, or until
bubbly and golden.

Category: Pasta, Main Dishes




~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

The easiest way to stuff manicotti shells is the put the
mixed filling into a plastic bag. You can use either a
frosting piping bag or a gallon zip bag. Snip the corner,
gather the top and squeeze the filling into the corner.
Hold an uncooked manicotti shell in your hand and squeeze
the filling inside the shell.

GARLIC Time-Saver!

Microwave unpeeled garlic cloves at 100 percent power
10 to 20 seconds, cool, and store in a self-sealing
plastic bag in the coldest part of the refrigerator.
Microwaving makes garlic easier to peel and lessens
the garlicky smell on your hands. Use the garlic
within two weeks.