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