Cheesy Manicotti

By bnjamming

Main Dish

Ingredients

• 1 pkg. (8 oz.) manicotti shells (14 shells)
• 1 pkg. (8 oz.) sliced fresh mushrooms
• 2 clovesgarlic, 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 cupKRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 1/3 cup KRAFT Grated Parmesan Cheese, divided
• 2 cupsspaghetti sauce

Preparation

Step 1

HEAT oven to 350°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.

DRAIN pasta; fill with spinach mixture. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.

BAKE 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.