1 pkg (8 oz) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 (15 oz) ricotta cheese
1 c. shredded mozzarella cheese, divided
1/3 c. Parmesan cheese, divided
1 pkg (8 oz) manicotti shells (14 shells), cooked, drained
2 c. spaghetti sauce
1. Preheat oven to 350. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat. Beat egg whites lightly in medium bowl. Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well. Spoon evenly into manicotti shells.
2. Place in 9x13 inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
3. Bake 40 minutes or until heated through. Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minutes or until mozzarella cheese is melted.
**If you do not like spinach, there is a good chance you may still like this dish. I am not a spinach fan but enjoyed it. With me being pregnant I could only tolerate it at dinner time and as a leftover for one day. It is a much healthier variation of manicotti so I would recommend giving it a shot.