Bring 4 quarts of water to a boil in a 5 or 6 quart pot.
3
Heat a large skillet over medium heat. Add oil and onions. Cook onions until they caramelize and turn brown, stirring often.
4
Add mushrooms and saute until cooked through, for 5 to 6 Minutes.
5
Remove onions and mushrooms and put them in large bowl. Add chives and goat cheese. Stir well. When goat cheese is soft and creamy, add ricotta, 1/3 cup of parmesan cheese. Season with salt and pepper to taste.
6
Place manicotti pasta into the boiling water. Cook to al dente according to package directions and drain.
7
Place the filling in an 18" piping bag fitted with a large round tip. Pipe the filling into each manicotti.
8
Pour 1 cup marinara sauce into the bottom of a baking dish. Lay filled manicotti on top of the sauce. Cover with remaining sauce and remaining parmesan cheese.
Bring 4 quarts of water to a boil in a 5 or 6 quart pot.
3
Heat a large skillet over medium heat. Add oil and onions. Cook onions until they caramelize and turn brown, stirring often.
4
Add mushrooms and saute until cooked through, for 5 to 6 Minutes.
5
Remove onions and mushrooms and put them in large bowl. Add chives and goat cheese. Stir well. When goat cheese is soft and creamy, add ricotta, 1/3 cup of parmesan cheese. Season with salt and pepper to taste.
6
Place manicotti pasta into the boiling water. Cook to al dente according to package directions and drain.
7
Place the filling in an 18" piping bag fitted with a large round tip. Pipe the filling into each manicotti.
8
Pour 1 cup marinara sauce into the bottom of a baking dish. Lay filled manicotti on top of the sauce. Cover with remaining sauce and remaining parmesan cheese.
