Tuna Stuffed Manicotti with Cheese Sauce

Ingredients

8 oz Creamette^® Manicotti

3 tbsp butter

2 tbsp flour

1.75 cups milk

8 oz shredded sharp Cheddar cheese

8 oz part-skim ricotta cheese

1 (5 oz.) tuna, drained and flaked

1 eggs, slightly beaten

1 (2.25 oz.) sliced ripe olives, drained

0.33 cup celery, chopped

2 oz shredded Parmesan cheese

1 tbsp dried parsley flakes

Cooking Directions

Preheat oven 375º F.

Prepare pasta according to package directions; drain. Cut each pasta tube lengthwise and lay flat. Cover with a damp paper towel.

Meanwhile, melt butter in medium saucepan; stir in flour. Continue to stir and cook 1 minute. Add milk; cook, stirring constantly until mixture boils and thickens. Remove from heat; add shredded sharp cheddar cheese. Stir until cheese is melted and sauce is smooth.

In a medium bowl, stir together ricotta cheese, tuna, egg, olives, celery, 1/4 cup Parmesan cheese. parsley, salt and pepper.

In a 9 x 13-inch baking dish spread 1/2 cup cheese sauce. On each pasta piece, drop 2 tablespoons ricotta mixture at one end. Roll and place, seam side down, in single layer in prepared dish.

Spread remaining cheese sauce over pasta, covering pasta completely; sprinkle with remaining Parmesan cheese.

Cover with foil; bake 25 minutes or until hot and bubbly.

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Tuna Stuffed Manicotti with Cheese Sauce