Cheese-stuffed manicotti recipe

Admittedly filling pasta shells is a chore, but the results are so worth the effort. The tube shaped manicotti are readily available at any supermarket. Filling them can be a little challenging. You may find that stuffing the shell from both ends of the tube will help avoid ripping the pasta.

These cheese-stuffed manicotti actually qualify as a vegetarian dish, but definitely not vegan, considering the amount of cheese.

Recipe ingredients:

8 manicotti shells

1/4 cup sliced green onions

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

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/3 cup chopped parsley

1/4 teaspoon lemon zest

1/8 teaspoon nutmeg

Prepare the manicotti pasta according to the directions on the package. Drain the manicotti and spray them off with some cool water. This will make them easier to handle and prevent them from sticking together while you cook the rest of the ingredients.

Make the sauce by cooking the green onion and garlic in the butter in a saucepan. Once the onions and garlic are soft, stir in the flour. Then pour in the milk and stir until a thick bubbly sauce forms. Now add the Swiss cheese and wine. Continue to stir until all the cheese is melted. Remove from heat.

In a bowl, blend together the egg, ricotta, mozzarella, Parmesan, parsley, lemon zest, and nutmeg. Gently fill each manicotti tubes with this mixture. Lightly oil a 13 x 9 baking dish with olive oil and arrange the stuffed shells in the pan. Pour the sauce over the manicotti and bake in a 350 degree F oven for 35 to 40 minutes.

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