Cheesy Manicotti

• 1 pkg. (8 oz.) sliced mushrooms
• 2 cloves garlic, minced
• 3 egg whites
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 container (15 oz.) part-skim ricotta cheese
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 1/3 cup KRAFT Grated Parmesan Cheese, divided
• 1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained
• 2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1. Preheat oven to 350F.
2. Spray large nonstick skillet with cooking spray.
3. Add mushrooms and garlic; cook 5 min.
4. on medium heat, stirring frequently.
5. Remove from heat.
6. Beat egg whites lightly in medium bowl.
7. Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.
8. Spoon evenly into manicotti shells.
9. Place in 13x9-inch baking dish sprayed with cooking spray.
10. Cover with pasta sauce.
11. Bake 40 min.
12. or until heated through.
13. Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 min.
14. or until mozzarella cheese is melted.

mushrooms, garlic, egg whites, ricotta cheese, milk, parmesan cheese, shells, pasta sauce

Taken from www.kraftrecipes.com/recipes/cheesy-manicotti-107474.aspx (may not work)