Spinach Manicotti

this came from Mr. Food's quick and easy diabetic cooking * an easy way to fill the pasta is to place the cheese mixture in a large resealable plastic storage bag, then snip off a corner, just squeeze the filling into the shells, like using a pastry bag*

• Ready In: 40 mins
• Serves: 7

Ingredients

• 1 (8 ounce) package  manicotti (14 shells)
• 1  small onion, diced
• 2  cloves garlic, minced
• 1⁄4 lb fresh mushrooms, diced
• 1 (32 ounce) container part-skim ricotta cheese
• 4  ounces  shredded part-skim mozzarella cheese
• 1  egg
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1⁄2 teaspoon black pepper
• 2  cups  light spaghetti sauce
• 2  tablespoons  grated parmesan cheese

Directions

1. Cook the manicotti shells according to the package directions, omitting the salt; drain rinse and drain again and place in a large baking dish, preheat the oven to 400 degrees.
2. Coat a small saucepan with nonstick cooking spray, add the onion and garlic and saute over medium heat until tender, add the mushrooms and saute until brown.
3. Meanwhile, inn a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, basil, oregano and pepper, add the onion mixture; mix well.
4. Spoon the mixture into the manicotti shells, top with the spaghetti sauce and sprinkle with the parmesan cheese, cover with aluminum foil andbake for 30-35 minutes, or until heated through.