Spinach and Triple-Cheese Stuffed Manicotti

Ingredients

• 4 slices oscar mayer bacon chopped
• 0.5 tsp basil and oregano leaves dried
• 1 lb extra-lean ground beef 
• 2 cloves garlic minced
• 8 oz philadelphia neufchatel cheese softened
• 1  onion chopped
• 0.5 cup polly-o parmesan cheese shaved
• 24 oz classico family favorites pasta sauce traditional
• 12  manicotti shells uncooked
• 0.5 cup mozzarella cheese shredded kraft
• 10 oz pkt spinach frozen dry thawed chopped
• 0.5 cup water 

Equipment

• frying pan
• paper towels
• oven
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Heat oven to 350F.
2. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet.
3. Drain bacon on paper towels.
4. Add onions and garlic to drippings; cook and stir 2 min.
5. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs.
6. Drain shells; fill with meat mixture.
7. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells.
8. Add water to pasta sauce jar. Cover with lid and shake jar.
9. Pour water over shells; cover with foil.
10. Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.