Recipe - Stuffed Manicotti

1 (8 oz.) pkg. manicotti
1 (10 oz.) pkg. frozen
chopped spinach (thawed and
drained)
One half cup Chopped onion
2 tablespoon Instant chicken bouillon
1 lg Clove garlic, minced
One fourth teaspoon Thyme
2 cup Ricotta cheese (or sm. curd
cottage cheese)
2 Eggs, beaten
One half cup Grated Parmesan cheese
One half teaspoon Oregano
6 ounce Fresh mushrooms, cut or sliced up and
sauteed
1 (15 oz.) can tomato sauce
Shredded Mozzarella cheese
ALTERNATE MEAT FILLING:
1 One half pound Ground beef
1 Egg, beaten
One half pound Mozzarella cheese, minced
3 sl Moist bread, torn into sm.
pieces
One half cup Milk
1 lg Clove garlic, minced
One fourth teaspoon Thyme
One half teaspoon Oregano

Cook manicotti; drain. Mix onion, spinach, bouillon, garlic, thyme,
Ricotta, eggs, Parmesan cheese, oregano and One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini