Stuffed Manicotti

Directions

Cook manicotti, drain and set aside.

Preheat oven to 350℉ (180℃).

Heat oil in large nonstick skillet over medium-high heat until hot.

Add onion, stirring often, and cook until onions are soft and browned, about 6 minutes.

Stir in mushrooms, and cook until mushrooms are browned and most liquid has been evaporated, another 6 minutes or so.

Add spinach, and cook for about 2 minutes.

Stir in chicken bouillon, garlic and thyme, and cook for another 1 minute.

Remove from heat and cool for a few minutes.

Mix in ricotta, eggs, Parmesan cheese, oregano and ½ the mushrooms until well combined.

Fill manicotti shells with spinach mixture.

Arrange in greased 9×13 inch baking dish .

Pour tomato sauce and place remaining mushrooms over manicotti.

Sprinkle with more oregano and cover with Mozzarella.

Cover and bake until hot and bubbly, about 45 minutes.

Alternate Filling: Brown meat and onion in skillet, drain excess fat.

Stir in mushrooms and cook until most of liquid has been evaporated and mushrooms are browned, about 6 minutes.

Mix with all other ingredients.

Stuff manicotti with meat mixture.

Proceed as in first recipe.