Stuffed Manicotti with Peppery Cheese Sauce

Cook pasta according to package directions. Drain pasta; rinse with cold water and drain again. For sauce, in a medium saucepan cook the chopped onion and garlic in butter until onion is tender. Stir in flour, base or granules, paprika, red pepper and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add cheese, stirring until cheese is melted. Remove from heat and season to taste with salt. In a large skillet cook ground meat until brown. Drain fat. Stir in peas, walnuts, 2 tablespoon pimiento, and 1 cup of the sauce. Fill each manicotti shell with about 1/4 cup of the meat mixture. Arrange filled manicotti in 6 individual au gratin dishes or in a 13 x 9 x 2-inch baking dish. Pour the remaining sauce over the filled manicotti. Cover with foil. Bake in a 350 °F (175°C) oven about 20 minutes for individual dishes (about 35 minutes for the large baking dish) or until heated through. If desired, sprinkle with green onion and additional diced pimiento before serving.