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1 onion, large, minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 cups parmesan cheese, grated
Salt to taste
Black pepper to taste
12 manicotti shells
1 pound ricotta cheese
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


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.