1 (10 oz) pkg frozen chopped spinach
olive oil flavored cooking spray
2 tsp. olive oil
2/3 cup finely chopped onion
2 cloves garlic, minced
1 (15 oz) carton light ricotta cheese
1/2 cup parmesean cheese, divided
2 egg whites
1/4 tsp dried crushed red pepper
1/8 tsp. ground nutmeg
8 manicotti shells*
2 cups fat free spaghetti sauce
Cook spinach according to package directions. Drain well, and press gently between paper towels to remove excess moisture. Set spinach aside.
Coat a medium saucepan with cooking spray; add oil. Place over medium high heat until hot. Add onion and garlic; saute 8 minutes. transfer onion mixture to a bowl. Add spinach, ricotta cheese, 1/4 cup parmesean cheese, egg whites, crushed red pepper, and nutmeg; stir well.
Cook manicotti shells according to package directions, omitting salt and oil; drain well. Stuff spinach mixture evenly into cooked shells.
Spread 1/2 cup spaghetti sauce over bottom of a 9×13 inch pan. Place filled shells over sauce. Pour remaining spaghetti sauce over shells.
Cover and bake at 375* for 30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 cup parmesean cheese.
*Fill uncooked manicotti shells and add a little water to the sauce. They will be easier to fill, and the final texture will be al dente.