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 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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