Cheesy Manicotti

• 1 pkg. (8 oz.) manicotti shell (14 shells)
• 1 pkg. (8 oz.) sliced fresh mushrooms
• 2 cloves garlic, minced
• 3 egg whites
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 1/3 cup KRAFT Grated Parmesan Cheese, divided
• 2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1. Heat oven to 350F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, heat large nonstick skillet on medium heat.
4. Add mushrooms and garlic; cook 5 min., stirring frequently.
5. Remove from heat.
6. Beat egg whites in medium bowl.
7. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.
8. Drain pasta; fill with spinach mixture.
9. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
10. Bake 40 min.
11. or until heated through.
12. Top with remaining mozzarella and Parmesan; bake 5 min.
13. or until mozzarella is melted.

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

Taken from www.kraftrecipes.com/recipes/cheesy-manicotti-108696.aspx (may not work)