695315 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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