Creamy Cheese-stuffed Manicotti

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.

• Ready In: 1 hr 5 mins
• Serves: 4

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.