Title: stuffed manicotti
 Categories: Italian, Pastanoodle
      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
           -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.