Creamy Cheese-stuffed Manicotti |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a great, easy dish for a meatless meal but I usually serve some Italian sausage alongside for my meat-loving husband. I sometimes add chopped mushrooms to the sauce. Adapted from a Better Homes recipe. Ingredients:
8 manicotti |
1/4 cup sliced green onion |
1 clove garlic, minced |
2 tablespoons butter |
2 tablespoons flour |
1 1/3 cups milk |
1 cup shredded swiss cheese |
1/4 cup dry white wine |
1 egg, beaten |
1 cup ricotta cheese |
1 cup shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
1/3 cup parsley, minced |
1/4 teaspoon finely shredded lemon, rind of |
1/8 teaspoon ground nutmeg |
Directions:
1. Cook manicotti according to package directions, being careful to not overcook (or they'll split while you're filling them); drain.
2. Sauce: cook onion and garlic in butter until tender; stir in flour and blend well, then add milk all at once; Cook and stir till thickened and bubbly; add swiss cheese and wine; stir until cheese is melted.
3. Combine egg, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, lemon peel and nutmeg.
4. Fill manicotti with ricotta mixture (I use a small teaspoon to do this); arrange in a 12x7x2 inch baking dish.
5. Pour sauce over the filled shells; cover and bake in a 350° oven for 35 to 40 minutes.
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