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Macarones Rellenos
Stuffed Manicotti Shells

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 oz 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
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

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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