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1 (8 oz.) pkg. manicotti
1 (10 oz.) pkg. frozen
-chopped spinach (thawed and
-drained)
1/2 c Chopped onion
2 tb Instant chicken bouillon
1 lg Clove garlic, minced
1/4 ts thyme
2 c Ricotta cheese (or sm. curd
-cottage cheese)
2 Eggs, beaten
1/2 c Grated Parmesan cheese
1/2 ts Oregano
6 oz Fresh mushrooms, sliced and
-sauteed
1 (15 oz.) can tomato sauce
-Shredded Mozzarella cheese
-ALTERNATE MEAT FILLING:
1 1/2 lb Ground beef
1 Egg, beaten
1/2 lb Mozzarella cheese, diced
3 sl Moist bread, torn into sm.
-pieces
1/2 c Milk
1 lg Clove garlic, minced
1/4 ts thyme
1/2 ts Oregano
Cook manicotti; drain. Mix onion, spinach, bouillon,
garlic, thyme, Ricotta, eggs, Parmesan cheese, oregano
and 1/2 the mushrooms. Fill manicotti shells with
spinach mixture. Arrange in greased 9x13 baking dish.
Pour tomato sauce and remaining mushrooms over
manicotti. Sprinkle with oregano; cover with
Mozzarella. Cover and cook at 350 degrees until hot
and bubbly, about 25 minutes. ALTERNATE FILLING Brown
meat in skillet; drain. Mix with all other
ingredients. Stuff manicotti with meat mixture.
Proceed as in first recipe.
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