FOUR CHEESE MANICOTTI

12 manicotti shells, uncooked
vegetable cooking spray
1/2 cup finely chopped onions
3 garlic cloves, minced
1 cup shredded part skim milk mozzarella cheese, divided use
1/2 cup parmesan cheese, freshly grated, divided use
1 tsp dried Italian seasoning
1/2 tsp pepper
1 (15 oz) container nonfat ricotta cheese
6 oz lowfat vegetable flavored cream cheese
4 oz light cream cheese
5 oz frozen chopped spinach, thawed, drained and squeezed dry
1 (27 1/2 oz) jar light spaghetti sauce

Cook pasta according to package directions, omitting salt and fat; set aside.

Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Remove from heat and set aside.

Combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed until smooth. Stir in onion mixture and spinach.

Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell.

Divide 1 cup sauce evenly between individual casserole dishes coated with cooking spray. Arrange 2 stuffed manicotti in each dish. Pour remaining sauce over each serving. Place dishes on a baking sheet.

Cover each dish with foil, and bake at 350 degrees for 25 minutes.

Sprinkle with remaining mozzarella cheese and parmesan cheeses; bake, uncovered, an additional 5 minutes.

Servings: 6 (serving size 2 manicotti)
Source: Cooking Light January/February 1996