695315 stuffed manicotti

Yield: 4 servings

Measure Ingredient
1 \N (8 oz.) pkg. manicotti
1 \N (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 \N Egg, beaten
½ pounds Mozzarella cheese, diced
3 slices Moist bread, torn into sm. pieces cottage cheese)
2 \N Eggs, beaten
½ cup Grated Parmesan cheese
½ teaspoon Oregano
6 ounces Fresh mushrooms, sliced and sauteed
1 \N (15 oz.) can tomato sauce Shredded Mozzarella cheese
½ cup Milk
1 large Clove garlic, minced
¼ teaspoon Thyme
½ teaspoon Oregano


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

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