Crab Stuffed Manicotti

• 1 (8 oz.) pkg. imitation King crabmeat
• 18 manicotti shells
• 1 1/2 c. fat-free Ricotta cheese
• 1 (8 oz.) can mushrooms, drained
• 1/4 c. chopped green onions
• 1/4 c. cooking wine (optional)
• 1 Tbsp. lemon juice
• nonfat cooking vegetable spray
• 1 (15 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1/2 tsp. oregano
• 1/4 tsp. thyme
• 1/2 tsp. basil
• 1/2 tsp. garlic powder
• 1 Tbsp. Worcestershire sauce
• 8 oz. Mozzarella cheese, grated

1. Cook manicotti shells according to package directions.
2. Drain the shells and set aside.
3. Combine crabmeat, Ricotta cheese, mushrooms, onions, wine and lemon juice in a bowl, stirring until blended.
4. Stuff the shells with the crabmeat mixture.
5. Place the shells in a 13 x 9 x 2-inch casserole dish that has been sprayed with nonfat spray.

crabmeat, shells, ricotta cheese, mushrooms, green onions, cooking wine, lemon juice, nonfat cooking vegetable spray, tomato sauce, tomato paste, oregano, thyme, basil, garlic powder, worcestershire sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864961 (may not work)