Ingredients:

12 Manicotti
1/2 Cup finely chopped onion
3 Garlic cloves
1 Cup (4 oz) shredded mozzarella, divided
1/2 Cup (2 oz) grated Parmesan, divided
1 Tsp dried Italian seasoning
1/2 Tsp pepper
1 (15 oz) nonfat ricotta cheese
1 (6oz) vegetable flavored light cream cheese, softened
4 oz nonfat cream cheese
1/2 (10 oz) frozen chopped spinach (thawed, drained & dried)
1 jar pasta sauce

Directions:

Cook pasta according to directions, omitting salt & 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, 1/4 cup Parmesan cheese and Italian seasoning Pepper, Ricotta cheese, Vegetable flavored cream cheese, Nonfat cream cheese in a bowl. Beat at medium speed until smooth. Stir in onion mixture and spinach.

Spoon mozzarella cheese mixture into cooked manicotti (about 1/2 cup per shell).

Divide 1 cup sauce evenly between 6 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 for 25 minutes. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, an additional 5 minutes. Garnish with oregano, if desired.

Yield: 6 servings (2 manicotti each).