1.00 (8 oz.) pkg. manicotti

1.00 (10 oz.) pkg. frozen

-chopped spinach (thawed and -drained) 0.50 c Chopped onion

2.00 tb Instant chicken bouillon

1.00 lg Clove garlic, minced

0.25 ts Thyme

2.00 c Ricotta cheese (or sm. curd

-cottage cheese) 2.00 Eggs, beaten

0.50 c Grated Parmesan cheese

0.50 ts Oregano

6.00 oz Fresh mushrooms, sliced and

-sauteed 1.00 (15 oz.) can tomato sauce

-Shredded Mozzarella cheese -ALTERNATE MEAT FILLING: 1.50 lb Ground beef

1.00 Egg, beaten

0.50 lb Mozzarella cheese, diced

3.00 sl Moist bread, torn into sm.

-pieces 0.50 c Milk

1.00 lg Clove garlic, minced

0.25 ts Thyme

0.50 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.