Christmas Vacation Manicotti Casserole - cooking recipe

Ingredients

12 manicotti
1/4 cup butter, divided
4 1/2 cups fresh mushrooms, sliced
4 garlic cloves, pressed
1 (10 ounce) box spinach, thawed & squeezed
1 cup ricotta cheese (or cottage cheese that you've whirled in the blender)
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup butter
2 tablespoons flour
2 cups half-and-half cream or 2 cups cream
1/2 teaspoon salt
1 cup shredded cheese (whatever you like)
The All-Important Crusty Topping
2 slices whole wheat bread
2 2 cups cheddar cheese (combination) or 2 cups parmesan cheese (combination)
3 tablespoons butter, melted

Preparation

Cook pasta according to package directions; drain & set aside.
Preheat oven to 350; grease a 13x9 pan; set aside.
Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl.
Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture.
Stir in ricotta, parmesan, egg, salt and pepper.
Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan.
Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown.
Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells.
Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING).
Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells.
Bake uncovered for 45 minutes (bubbly).