STUFFED MANICOTTI
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
-ALTERNATE MEAT
FILLING:
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.
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