Four Cheese Manicotti - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350.
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;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.
Stir in onion mixture and spinach.
Spoon cheese mixture into cooked manicotti.
(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).
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 cheeses; bake uncovered an additional 5 minutes.
Garnish with oregano, if desired.
Yield 6 servings (serving size 2 manicotti for 8 pts).