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Macarones Rellenos

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon chopped oregano
  • 1/2 tablespoon chopped basil
  • 1/2 chopped medium size onion
  • 3 garlic cloves
  • 1 cup chopped fresh mushrooms
  • 1 red bell pepper chopped
  • 10 ounces pkg chopped frozen spinach, or 1 cup fresh, steamed and drained
  • 1/4 teaspoon fennel seed
  • 1 cup small curd cottage cheese
  • 1 cup chopped or grated muenster cheese (queso blanco de Puerto Rico)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt
  • pepper
  • 8 manicotti shells, cook as indicated
  • 1 can (15 oz) spaghetti sauce - marinara
  • 4 to 8 slices Monterey Jack cheese
  • 1/2 cup chopped parsley for garnish
Instructions

Stuffed Manicotti Shells. In a large skillet or casserole add olive oil, garlic and onions. Cook these on high heat for 2 minutes. Then reduce heat to low-medium and stir in the remaining ingredients. Mix the ingredients well and cook for about 5 - 10 minutes. Fill each pasta shell snugly with the cheese/herb mixture, allowing about 1 inch of the mixture to protrude on each end of shells. On a 9-by-13 inch baking dish, pour about half of the marinara sauce and spread evenly. Arrange the stuffed shells on top. Spoon on remaining sauce. Cover. Bake at 3750F for 45 minutes. Uncover, and top with remaining Monterey Jack cheese. Cook for an additional 10 minutes or until cheese is melted. Remove from oven and let sit for 5-10 minutes and sprinkle with parsley. Serves 4 to 6.

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