Ingredients
MANICOTTI FILLING
5# Chicken
5# Italian sausage
2# Mushrooms
2# Shitake
8 clove garlic minced
6 red bell peppers julienned
1 TBS Intalian Seasonin
Salt & Pepper to taste
4 cups fontina cheese
30 oz ricotta cheese
5 cups parmesean cheese
5 bunches green onions
6 eggs
BECHEMEL SAUCE
1/2# unsalted butter
1 1/2 cups flour
1 gallon whole milk
1/2 tsp white pepper
1/2 tsp nutmeg
6 pkgs lasagna sheets
3 pkgs fresh mozzarella
GREEN SALAD
8 pkg lettuce mix
3 containers grape tomatoes
6 red onions
1 green beans
1 can beets
Preparation
Saute chicken and pork.
When brown add sliced mushrooms, bell peppers, garlic, and Italian seasoning
In a large bowl,
Blend in Fontina, Ricota, parmesean, and onions with eggs
Fold in chicken mixture
For Bechemel Sauce, melt butter in large sauce pan over medium heat and add flooug,
Whisk in milk and salt, white pepper, nutmeg, and ceyanne
PASTA PREP
Cook pasta in boiling water until pliable
PREP FOR MANICOTI
Coat bottom of prepared baking dish with Bechemel Sauce
Boil pasta until pliable and roll filling in pasta.
Set into prepared dish then top with remaining bechemel and mozzarella slices
Bake for 25 minutes until cheese is bubbly
Let stand 5 minute before serving
