CHEESE-STUFFED MANICOTTI

[marti]

CHEESE-STUFFED MANICOTTI
(SERVES FOUR OR EIGHT)

8 manicotti, cooked, slightly underdone, and drained

Stuffing

2 cups ricotta or small-curd cottage cheese
1 egg, slightly beaten
2 tablespoons minced parsley
4 tablespoons freshly grated Parmesan cheese
1 teaspoon basil, crumbled
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine the ricotta or cottage cheese with remaining ingredients. Mix
well and use it to stuff the manicotti.

Sauce

1/4 pound butter
7 tablespoons flour
3 cups chicken broth
1 cup heavy cream
2 cups grated Monterey Jack cheese
1/4 teaspoon Tabasco
Salt to taste

Melt the butter in a saucepan. Stir in the flour and cook, stirring
constantly, for 3 minutes. Slowly stir in the broth and cream and cook 3
minutes more,
until sauce is smooth and thickened. Add the cheese, Tabasco, and salt
and cook until the cheese melts.

To Assemble the Manicotti: Preheat the oven to 375°F. Film the bottom of
an 11 3/4 x 7 1/2 x 1 3/4-inch baking pan with the sauce. Make a single
layer
of the stuffed manicotti. Cover with the remaining sauce, cover with
foil, and bake 1 hour.
The Fannie Farmer Cookbook 13th Edition


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