* Exported from MasterCook *

                         Four-Cheese Manicotti

Recipe By     : Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 86
Serving Size  : 6     Preparation Time :0:00
Categories    : Pasta 10 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    manicotti -- uncooked
                        vegetable cooking spray
     1/2           cup  onion -- finely chopped
  3             cloves  garlic -- minced
  1                cup  nonfat mozzarella cheese -- shredded and divided
     1/2           cup  grated parmesan cheese -- fresh, divided
  1           teaspoon  dried italian seasoning
     1/2      teaspoon  pepper
  15            ounces  nonfat ricotta cheese
  6             ounces  light cream cheese -- softened
  4             ounces  nonfat cream cheese -- garden flavored, softened
  5             ounces  frozen spinach -- thawed, drained and squeezed dried
  27 1/2        ounces  spaghetti sauce -- reduced sodium and fat, tomato and herbed 
                        flavored
                        oregano -- optional

Cook pasta according to package directions, omitting salt and fat; set aside. Coat a 
small nonstick skillet with cooking spray, and place over medium-high heat until hot. 
Add onion and garlic; sauté 3 minutes. Remove from heat; set aside. 
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. Spoon mozzarella cheese mixture into cooked 
manicotti (about1/3 cup per shell). 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 350º for 25 minutes. Sprinkle with remaining 
mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes.

Description:
  "10 Points Per Serving"

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Per serving: 472 Calories (kcal); 14g Total Fat; (26% calories from fat); 
32g Protein; 55g Carbohydrate; 37mg Cholesterol; 1337mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 
2 Fat; 1/2 Other Carbohydrates

NOTES : Serving Ideas : Garnish with oregano, if desired.

NOTES : If you don't have individual casserole dishes, use a 13 x 9-inch baking dish 
to prepare this entree.