Four-Cheese Manicotti

Ingredients

• 6 ounce garden vegetable-flavored cream cheese light softened
• 4 ounces block nonfat cream cheese softened
• 3  garlic cloves minced
• 1 teaspoon penzey's southwest seasoning dried italian
• 12  manicotti shells uncooked
• 0.5 cup onion finely chopped
• 2 ounces parmesan cheese fresh divided grated
• 4 ounces part-skim mozzarella cheese shredded divided
• 27.5 ounce tomato-and-herb pasta sauce reduced-fat reduced-sodium
• 0.5 teaspoon pepper 
• 15 ounce carton nonfat ricotta cheese 
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• casserole dish
• aluminum foil

Directions

1. Cook pasta according to package directions, omitting salt and fat; set aside.
2. Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot.
3. Add onion and garlic; saut 3 minutes.
4. Remove from heat; set aside.
5. 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.
6. Spoon mozzarella cheese mixture into cooked manicotti (about 1/3 cup per shell).
7. Divide 1 cup sauce evenly between 6 individual casserole dishes coated with cooking spray. Arrange 2 stuffed manicotti in each dish.
8. Pour remaining sauce over each serving.
9. Place dishes on a baking sheet. Cover each dish with foil, and bake at 350 for 25 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes.
11. Garnish with oregano, if desired.