4 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

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.

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