FOUR-CHEESE MANICOTTI 12 uncooked manicotti Cooking spray 1/2 cup finely chopped onion 3 garlic cloves, minced 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided 1 teaspoon dried Italian seasoning 1/2 teaspoon black pepper 1 (15-ounce) carton fat-free ricotta cheese 1 (6.5-ounce) package garlic-and-herb-flavored 50%-less-fat cream cheese (such as Alouette Light), softened 1/2 cup (4 ounces) block-style fat-free cream cheese, softened 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (26-ounce) jar low-fat chunky-style pasta sauce Oregano sprigs (optional)

Cook pasta according to package directions, omitting salt and fat; set aside.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 3 minutes. Remove from heat; set aside.

Combine 1/2 cup mozzarella, 1/4 cup Parmesan, Italian seasoning, and next 4 ingredients (Italian seasoning through fat-free cream cheese) in a bowl; beat with a mixer at medium speed until smooth. Stir in the onion mixture and the spinach. Spoon mozzarella mixture into cooked manicotti (about 1/3 cup per shell).

Divide 1 cup of sauce evenly among 6 individual casserole dishes coated with cooking spray. Arrange 2 stuffed manicotti in each dish. Divide the remaining sauce evenly over each serving. Cover and chill.

To serve, let stand 30 minutes at room temperature. Place dishes on a baking sheet.

Preheat oven to 350°F.

Bake, uncovered, at 350°F for 25 minutes. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan; bake for an additional 5 minutes or until thoroughly heated. Garnish with oregano, if desired.

Serves 6.

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