Yield: 4 servings
Measure | Ingredient |
---|---|
1 | (8 oz.) pkg. manicotti |
1 | (10 oz.) pkg. frozen chopped spinach (thawed and drained) |
½ cup | Chopped onion |
2 tablespoons | Instant chicken bouillon |
1 large | Clove garlic, minced |
¼ teaspoon | Thyme |
2 cups | Ricotta cheese (or sm. curd |
1½ pounds | Ground beef |
1 | Egg, beaten |
½ pounds | Mozzarella cheese, diced |
3 slices | Moist bread, torn into sm. pieces cottage cheese) |
2 | Eggs, beaten |
½ cup | Grated Parmesan cheese |
½ teaspoon | Oregano |
6 ounces | Fresh mushrooms, sliced and sauteed |
1 | (15 oz.) can tomato sauce Shredded Mozzarella cheese |
½ cup | Milk |
1 large | Clove garlic, minced |
¼ teaspoon | Thyme |
½ teaspoon | Oregano |
ALTERNATE MEAT FILLING
Cook manicotti; drain. Mix onion, spinach, bouillon, garlic, thyme, Ricotta, eggs, Parmesan cheese, oregano and ½ 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.
Submitted By BARRY WEINSTEIN On 03-03-95