1 (8 oz.) pkg. manicotti
1 (10 oz.) pkg. frozen chopped spinach (thawed and drained)
1/2 c. chopped onion
2 tbsp. instant chicken bouillon
1 lg. clove garlic, minced
1/4 tsp. thyme
2 c. Ricotta cheese (or sm. curd cottage cheese)
2 eggs, beaten
1/2 c. grated Parmesan cheese
1/2 tsp. oregano
6 oz. fresh mushrooms, sliced and sauteed
1 (15 oz.) can tomato sauce
Shredded Mozzarella cheese

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 MEAT FILLING:

1 1/2 lbs. ground beef
1 egg, beaten
1/2 lb. Mozzarella cheese, diced
3 slices moist bread, torn into sm. pieces
1/2 c. milk
1 lg. clove garlic, minced
1/4 tsp. thyme
1/2 tsp. oregano

Brown meat in skillet; drain. Mix with all other ingredients. Stuff manicotti with meat mixture. Proceed as in first recipe.