1 lg Onion; minced

1 lb Mushrooms, sliced

1/2 c Butter or margarine

1/2 c Flour

4 c Milk

1 1/2 c Parmesan cheese, grated

Salt to taste Pepper to taste 12 Manicotti shells

1 lb Ricotta

4 oz Mozzarella cheese, diced

1/2 c Romano cheese, grated

1/4 c Walnuts, finely chopped

1/4 c Parsley, chopped

3 Eggs

1 ds 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.