Four-Cheese Manicotti

• 12 uncooked manicotti
• Vegetable cooking spray
• 1/2 cup finely chopped onion
• 3 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon pepper
• 1 (15-ounce) carton nonfat ricotta cheese
• 1 (6-ounce) package garden vegetable-flavored light cream cheese, softened
• 4 ounces block nonfat cream cheese, softened
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (27.5-ounce) jar reduced-fat, reduced-sodium tomato-and-herb pasta sauce
• Oregano sprigs (optional)

1. Cook pasta according to package directions, omitting salt and fat; set aside.
2. 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.
3. Combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and next 5 ingredients (mozzarella through nonfat cream cheese) in a bowl; beat at medium speed of a mixer until smooth. Stir in onion mixture and spinach.
4. Spoon mozzarella cheese mixture into cooked manicotti (about 1/3 cup per shell).
5. 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 350u0b0 for 25 minutes. Sprinkle with remaining mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes. Garnish with oregano, if desired.

manicotti, vegetable cooking spray, onion, garlic, mozzarella cheese, parmesan cheese, italian seasoning, pepper, ricotta cheese, light cream cheese, nonfat cream cheese, tomato, oregano

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