Four Cheese Manicotti

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 12 uncooked manicotti
• cooking spray
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1 cup shredded part-skim mozzarella cheese, divided (4 oz)
• 1/2 cup grated fresh parmesan cheese, divided (2 oz)
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon pepper
• 1 (15 ounce) carton fat-free ricotta cheese
• 1 (6 ounce) package garden vegetable-flavored light cream cheese, softened
• 4 ounces block fat free cream cheese, softened (about 1/2 cup)
• 5 ounces frozen chopped spinach, thawed,drained and ssqueezed dry
• 1 (27 1/2 ounce) jar tomato-and herb reduced fat low-sodium pasta sauce
• oregano sprig (optional)

Recipe

• 1 preheat oven to 350.
• 2 cook pasta according to package directions, omitting salt and fat; set aside.
• 3 coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
• 4 add onion and garlic: saute 3 minutes.
• 5 remove from heat;set aside combine 1/2 cup mozzarella cheese,1/4 cup parmesan cheese, italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
• 6 stir in onion mixture and spinach.
• 7 spoon cheese mixture into cooked manicotti.
• 8 (about 1/3 cup per shell) divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
• 9 arrange 2 stuffed manicotti in each dish.
• 10 pour remaining sauce over each serving.
• 11 place dishes on a baking sheet.
• 12 cover each dish with foil and bake at 350 for 25 minutes.
• 13 sprinkle with remaining mozzarella and parmesan cheeses; bake uncovered an additional 5 minutes.
• 14 garnish with oregano, if desired.
• 15 yield 6 servings (serving size 2 manicotti for 8 pts).