Categories: Casseroles, Vegetarian, Pasta 
      Yield: 6 servings 
  
      1 lg Onion; minced                      12    Manicotti shells 
      1 lb Mushrooms, sliced                   1 lb Ricotta 
    1/2 c  Butter or margarine                 4 oz Mozzarella cheese, diced 
    1/2 c  Flour                             1/2 c  Romano cheese, grated 
      4 c  Milk                              1/4 c  Walnuts, finely chopped 
  1 1/2 c  Parmesan cheese, grated           1/4 c  Parsley, chopped 
           Salt to taste                       3    Eggs 
           Pepper to taste                     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. 
   
  Posted by Fred Towner