Cheesy Manicotti

Ingredients

• 3  egg whites 
• 8 oz mushrooms fresh sliced
• 10 oz pkt spinach frozen thawed drained chopped well
• 2 cloves garlic minced
• 8 oz manicotti shell (14 shells)
• 0.3 cup parmesan cheese divided grated kraft
• 15 oz polly-o natural part skim ricotta cheese 
• 2 cups classico family favorites pasta sauce traditional
• 1 cup milk mozzarella cheese shredded 2% divided kraft

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat.
3. Add mushrooms and garlic; cook 5 min., stirring frequently.
4. Remove from heat. Beat egg whites in medium bowl.
5. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.
6. Drain pasta; fill with spinach mixture.
7. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
8. Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.