This comforting Italian-American classic features tender manicotti shells generously stuffed with a luxurious blend of ricotta, mozzarella, Romano, and Parmesan cheeses. The filling is brightened with fresh parsley and toasted walnuts, adding a delightful crunch and nutty depth. These stuffed shells are nestled in a homemade creamy mushroom sauce, creating a harmonious balance of earthy and savory flavors. Perfect for family dinners, potlucks, or a cozy weeknight meal, this dish offers a satisfying, hearty experience that feels both homemade and elegant.
Tony’s Manicotti With Four Cheeses
Description
This comforting Italian-American classic features tender manicotti shells generously stuffed with a luxurious blend of ricotta, mozzarella, Romano, and Parmesan cheeses. The filling is brightened with fresh parsley and toasted walnuts, adding a delightful crunch and nutty depth. These stuffed shells are nestled in a homemade creamy mushroom sauce, creating a harmonious balance of earthy and savory flavors. Perfect for family dinners, potlucks, or a cozy weeknight meal, this dish offers a satisfying, hearty experience that feels both homemade and elegant.Ingredients
Directions
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Preheat oven to 400°F (200°C). Grease a shallow baking dish.
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Cook manicotti shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
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In a large bowl, combine ricotta, mozzarella, Romano, and 1/2 cup of the Parmesan cheese.
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Add chopped walnuts, parsley, and eggs to the cheese mixture. Season with salt, pepper, and nutmeg. Mix well until combined.
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Stuff each manicotti shell with the cheese mixture using a spoon or piping bag.
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In a large skillet, melt butter over medium heat. Add minced onion and sliced mushrooms. Sauté for 5 minutes until softened.
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Stir in flour and cook for 1 minute, stirring constantly.
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Gradually whisk in milk. Continue to stir over low heat until the sauce bubbles and thickens into a smooth béchamel.
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Stir in the remaining 1 cup of Parmesan cheese. Season with salt and pepper to taste. Set aside.
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Place stuffed manicotti shells side by side in the prepared baking dish.
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Spoon the mushroom sauce evenly over the manicotti shells.
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Bake for 20 to 25 minutes, or until the sauce is bubbly and the tops are golden brown.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 819.2kcal
- % Daily Value *
- Total Fat 49.9g77%
- Saturated Fat 24.5g123%
- Cholesterol 84.0mg29%
- Sodium 1799.5mg75%
- Total Carbohydrate 44.8g15%
- Dietary Fiber 2.4g10%
- Sugars 16.2g
- Protein 46.6g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.
Substitutions: You can substitute the walnuts with pine nuts or pecans for a different nutty flavor. For a lighter version, use part-skim ricotta and mozzarella.
Tip: If the manicotti shells are difficult to stuff, use a large spoon or a zip-top bag with the corner cut off to pipe the filling.
Variations: Add cooked spinach or Italian sausage to the filling for extra protein and flavor.
