Spinach Manicotti

1/2 package manicotti shells (7 pieces, or 4 ounces)
2 teaspoons extra virgin olive oil
2 cups firmly packed baby spinach leaves
1/4 cup finely diced onion
1 clove garlic
8 ounces part-skim ricotta cheese
1 large egg
1 cup prepared tomato-based pasta sauce of choice
1/2 cup shredded part-skim mozzarella cheese

Cook manicotti shells according to package directions. Drain and set aside.

Meanwhile, preheat oven to 350 degrees F. Spray a small casserole dish with nonstick cooking spray and set aside.

In a medium skillet, heat oil over medium heat. Add onion, spinach and garlic. Stir and toss until spinach wilts, about 2 minutes. Remove from heat.

In a medium bowl, combine spinach mixture, ricotta cheese and egg. Mix well. Scrape cheese mixture into a quart-size, zipper-top plastic bag. Cut one corner off the bag to make a small diagonal slit. Using the bag like a pastry bag, squirt cheese mixture into both sides of each manicotti shell until filled. Repeat with each shell. Place filled shells into prepared casserole dish. Top with pasta sauce and mozzarella cheese.

Bake , uncovered, 10 minutes or until heated through and beginning to bubble along edges.

Approximate Values Per Shell: 181 calories (39% from fat), 8 g fat (3.5 g saturated), 45 mg cholesterol, 10 g protein, 18 g carbohydrates, 2 g dietary fiber, 263 mg sodium

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