Manicotti - Baked!

So the manicotti was finished up and baked today. I really had been wanting to tackle a roux or bechamel sauce, and also add tomato sauce to it. Here is how I made the sauce for the manicotti and baked it: Preheat ovent to 350 F. Cheeses listed below should be the freshest you can find, in block form and the grate to desired amount. Equal parts flour and butter (unsalted) 1 large can of tomato sauce spices a lot of cream (heavy whipping cream) parmesan cheese parmiggiano reggiano cheese asiago cheese panko or bread crumbs First make a roux with the flour and butter. Once thickened, add the tomato sauce. If it is very thick, add enough cream to thin it out, but still remain somewhat thick. On the bottom of an oven proof pan, spread a layer of the tomato roux sauce and cover with grated parmesan. Place the manicotti on top and then cover manicotti with more tomato roux. Top with a decent layer of panko or bread crumbs. This adds an amazing texture dynamic. Grate all three cheeses on top of the manicotti and bake at 350 for 30 minutes. At 15 minutes, put about a cup and a little bit more of cream in a skillet and wisk in some flour, a slightly overfull tablespoon. Grate all three cheeses, about 1 cup plus a little more total. Heat cream on medium heat and slowly add cheese, stirring constantly. When fully incorporated and manicotti is done baking, plate manicotti and spoon the cheese sauce on top. Grate additional cheese or add additional panko/breadcrumbs on top if desired. This is probably the best dish I have created so far and will become my signature dish. Ingredients, like very good cheeses are key to making this dish a truly amazing meal that your friends and family will not likely forget.