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© Meredith Corporation. All rights reserved. Used with permission.
Cook manicotti shells according to package directions; drain and set aside.
Meanwhile, for cheese sauce, in a medium saucepan, melt butter over medium heat. Add flour and stir until combined. Add 2 cups of the milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low. Gradually add cream cheese, stirring until smooth. Stir in Romano cheese.
Preheat oven to 350°F. For filling, in a medium bowl, combine 1 1/2 cups of the cheese sauce, the lobster, broccoli, roasted peppers, and black pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling. Arrange the filled shells in an ungreased 3-quart rectangular baking dish. Stir the remaining 1/2 cup milk into the remaining sauce. Pour sauce over the shells. Sprinkle with paprika.
Cover dish (or dishes) with foil. Bake 30 to 40 minutes or until heated through.