Recipe for Stuffed Manicotti


1 (8 oz.) pkg. manicotti
1 (10 oz.) pkg. frozen chopped spinac; h (thawed and drained)
1/2 cup chopped onion
2 tablespoon instant chicken bouillon
1 large clove garlic, minced
1/4 teaspoon thyme
2 cup ricotta cheese (or sm. curd cottage; cheese)
2 eggs, beaten
1/2 cup grated parmesan cheese
1/2 teaspoon oregano
6 oz fresh mushrooms, sliced and sauteed
1 (15 oz.) can tomato sauce shredded; mozzarella cheese
1 1/2 lb ground beef
1 egg, beaten
1/2 lb mozzarella cheese, diced
3 slice moist bread, torn into sm. pieces
1/2 cup milk
1 large clove garlic, minced
1/4 teaspoon thyme
1/2 teaspoon 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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