Ingredients
1 medium onion, finely chopped1 tablespoon canola oil3 garlic cloves, minced1-1/2 cups ricotta cheese1 cup shredded part-skim mozzarella cheese, divided4 ounces cream cheese, softened6 tablespoons grated Parmesan cheese, divided1 teaspoon Italian seasoning1/2 teaspoon pepper1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry8 manicotti shells, cooked and drained1 jar (26 ounces) spaghetti sauce
Preparation
In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside.
In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells.
Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.
