Four Cheese Manicotti

• 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)

1. Preheat oven to 350.
2. Cook pasta according to package directions, omitting salt and fat; set aside.
3. Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
4. Add onion and garlic: saute 3 minutes.
5. 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.
6. Stir in onion mixture and spinach.
7. Spoon cheese mixture into cooked manicotti.
8. (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).
9. Arrange 2 stuffed manicotti in each dish.
10. Pour remaining sauce over each serving.
11. Place dishes on a baking sheet.
12. Cover each dish with foil and bake at 350 for 25 minutes.
13. Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.
14. Garnish with oregano, if desired.
15. Yield 6 servings (serving size 2 manicotti for 8 pts).

manicotti, cooking spray, onion, garlic, mozzarella cheese, parmesan cheese, italian seasoning, pepper, ricotta cheese, light cream cheese, cream cheese, pasta sauce, oregano

Taken from www.food.com/recipe/four-cheese-manicotti-68705 (may not work)