Manicotti

This has to be one of my favorite pasta recipes.  I LOVE me some good manicotti.  For me, this biggest secret is to not cook the noodles as long as the package tells you to.  I always cook the noodles 1-2 minutes less so that they are not soggy after I take them out of the oven.

Manicotti

Ingredients:
1 package manicotti noodles, cooked as directed on package
8 oz. sliced mushrooms
2 cloves garlic, minced
3 egg whites
1/2 package (10 oz.) frozen chopped spinach, thawed, well drained
15 oz. part-skim ricotta cheese
1 1/2 cup shredded mozzarella cheese, divided in half
1/3 cup grated parmesan cheese, divided in half
2 cups spaghetti sauce

Directions:
1. Preheat oven to 350°F. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta cheese and 1/2 each mozzarella and parmesan; mix well. Spoon evenly into manicotti shells.
2. Place shells in greased 13x9-inch baking dish. Cover with spaghetti sauce.
3. Bake covered 30 min.  Remove foil and bake another 10 minutes. Top with remaining mozzarella and parmesan; bake 5 min. or until cheese is melted.