MANICOTTI ROMANO

1 pound COSTA package manicotti pasta

1 pint part-skim ricotta cheese

2 eggs, beaten

1 onion, chopped

1/4 cup grated Romano cheese

1 tablespoon chicken bouillon powder

1/2 teaspoon garlic salt

1/8 teaspoon dried thyme

ground black pepper to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (8 ounce) can tomato sauce

1 cup shredded mozzarella cheese

1

In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.

2

In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.

3

To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.

4

Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.