1.00 (8 oz.) pkg. manicotti
1.00 (10 oz.) pkg. frozen
-chopped spinach (thawed and -drained) 0.50 c Chopped onion
2.00 tb Instant chicken bouillon
1.00 lg Clove garlic, minced
0.25 ts Thyme
2.00 c Ricotta cheese (or sm. curd
-cottage cheese) 2.00 Eggs, beaten
0.50 c Grated Parmesan cheese
0.50 ts Oregano
6.00 oz Fresh mushrooms, sliced and
-sauteed 1.00 (15 oz.) can tomato sauce
-Shredded Mozzarella cheese -ALTERNATE MEAT FILLING: 1.50 lb Ground beef
1.00 Egg, beaten
0.50 lb Mozzarella cheese, diced
3.00 sl Moist bread, torn into sm.
-pieces 0.50 c Milk
1.00 lg Clove garlic, minced
0.25 ts Thyme
0.50 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 9×13 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.