Ingredients:

8 uncooked manicotti shells
1 ¾ cups low-fat pasta sauce, divided
1 pkg. (9 oz.) frozen chopped spinach, defrosted and well drained
1 cup low-fat or nonfat ricotta cheese
2 egg whites, slightly beaten
1 tablespoon garlic powder
½ cup shredded part-skim or nonfat mozzarella cheese

Heat oven to 400 degrees. Prepare manicotti shells as directed on package. Rinse. Let stand in warm water. Spread ¾ cup sauce in 12×8-inch baking dish. Then set aside. Combine spinach, ricotta cheese, egg whites, parmesan cheese and garlic powder in medium mixing bowl. Drain shells. Stuff each shell with heaping ¼ cup spinach mixture. Arrange stuffed shells over sauce in baking dish. Spoon remaining 1 cup sauce over shells. Cover with foil. Bake for 15 to 20 minutes, or until sauce bubbles. Sprinkle with mozzarella . Bake, uncovered, for 5 to 7 minutes, or until cheese is melted. Serves 4.

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