Cheesy manicotti

1 package (8-ounce) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 package (10-ounce) frozen chopped spinach, thawed, well drained
1 container (15-ounces) part-skim ricotta cheese
1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/3 cup Grated Parmesan Cheese, divided
1 package (8-ounces) manicotti shells, cooked and drained
2 cups spaghetti sauce

Preheat oven to 350 degrees F. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic, cook 5 minutes. Remove from heat. Prepare manicotti shells per package directions. Beat egg whites lightly in medium bowl. Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well. Spoon evenly into cooled, drained manicotti shells. Place in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes or until heated though. Top with the remaining mozzarella and Parmesan cheese, continue baking 5 minutes or until mozzarella cheese is melted. Makes 7 servings, 2 stuffed shells each.

Number of Servings: 1

Recipe submitted by SparkPeople user TAP_2010.