Title: 695315 Stuffed Manicotti
Categories: Ethnic Pasta
Yield: 4 Servings
| 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 ALTERNA |
| 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.