1 (10 oz) pkg frozen chopped spinach
Olive oil flavored cooking spray
2 tsp. olive oil
2/3 C. finely chopped onion
2 cloves garlic, minced
1 (15 oz) carton light ricotta cheese (or half yogurt cheese)
1/2 C. parmesan cheese, divided
2 egg whites
1/4 tsp dried crushed red pepper
1/8 tsp. ground nutmeg (omit if desired)
8 manicotti shells*
2 C. 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; sauté 8 minutes. transfer onion mixture to a bowl. Add spinach, ricotta cheese, 1/4 C. parmesan 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 C. 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 C. parmesan 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.