Ingredients :

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12 x Manicotti uncooked
Pam
1/2 cup onion finely chopped
3 x garlic cloves minced
1 cup mozzarella cheese shredded, *See note
1/2 cup parmesan cheese freshly grated
1 tsp italian seasoning
1/2 tsp pepper
1 prt nonfat ricotta cheese (15 oz) *See note
1 pkt garden vegetable flavor light cream cheese (6 oz)
4 oz light cream cheese *See note
1/2 pkt frozen chopped spinach (10 oz. ) thawed
drained and squeezed dry
1 jar tomato and herb pasta sauce

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Method :

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* 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.
* Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange stuffed manicottis and then spread remaining sauce on top. Sprinkle remaining mozzarella cheese and parmesan cheese; cover and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until cheese has browned.
* Serving size 2 manicotti (6 servings)
* *Note: I used nonfat cheeses as much as possible and had no ill affect on the recipe. In fact my SAD friends were clamouring for the recipe and did not believe me when I said it was lofat. Just goes to show you.
* (I just remade this recipe this evening for dinner and used a fatfree spaghetti sauce that I got from the HFS along with some homemade fatfree manicotti that I got from my local pasta market. It was fabulous, I think even better than the original)