Cheese-Stuffed Manicotti

Ingredients

• 8 manicotti shells
• 1/4 cup sliced green onion
• 1 clove garlic, minced
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded Process Swiss cheese
• 1/4 cup dry white wine
• 1 beaten egg
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup snipped parsley
• 1/4 teaspoon finely shredded lemon peel
• 1/4 teaspoon ground nutmeg

Instructions

1. Cook manicotti according to package directions (or see chart, page 278), drain.
2. For sauce: In a saucepan cook onion and garlic in margarine till tender. Stir in flour. Add milk all at once. Cook and stir till thickened and bubbly. Add Swiss cheese and wine; stir till cheese melts.
3. In a bowl stir together egg, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, peel and nutmeg. Fill manicotti with ricotta mixture.
4. Arrange in a 12x7x2 1/2-inch baking dish. Pour sauce over filled shells. Cover and bake in a 350° oven for 35 to 40 minutes or till hot; serve.
5. Microwave directions: Cook manicotti as above. For sauce: In a 4-cup measure combine onion, garlic, and margarine. Micro-cook on 100% power (high) for 1 1/2 to 2 1/2 minutes or till onion is tender. Stir in flour. Add 1 cup milk. Stir. Cook and stir for 3 to 5 minutes or till thickened and bubbly, stirring every minute until sauce starts to thicken, then add 1/2 cup Swiss cheese and wine; stir till cheese melts.
6. Fill manicotti as above. For sauce stop. Cook manicotti in microwave with vented clear plastic wrap, on high for 4 to 6 minutes or till heated through, turning dish once.
7. Spinach Manicotti: Prepare as above, except reduce ricotta to 1/2 cup. Omit mozzarella and Parmesan; add 1/2 cup crumbled feta cheese and one 10-ounce package frozen chopped spinach, thawed and drained, to ricotta mixture.
8. Creamy Lasagna: Prepare as above, except substitute 8 lasagna noodles for the manicotti. Spread 1/4 cup ricotta mixture over each cooked lasagna noodle. Roll up noodles and place, seam side down, in a 8x8x2 inch baking dish.