|Frozen chopped spinach||20 Ounce|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|All purpose flour||2 Teaspoon|
|Snipped fresh parsley||1 Tablespoon|
|Low moisture part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
Prepare manicotti as directed on package.
Rinse with cold water.
Cover with plastic wrap.
Unwrap spinach and place on plate.
Microwave at High for 6 to 8 minutes, or until defrosted, rotating plate once.
Press to remove excess moisture.
In medium mixing bowl, combine spinach and remaining filling ingredients.
Stuff each manicotti shell with about 1/3 cup filling.
Arrange in 10-inch square baking dish.
For sauce, in small mixing bowl, blend milk and flour.
Stir in parsley.
Microwave at High for 2 to 4 minutes, or until sauce thickens, stirring after first 2 minutes, then after every minute.
Add mozzarella and Parmesan cheeses.
Stir until mozzarella cheese melts.
Pour evenly over manicotti.
Cover with wax paper.
Microwave at 70% (Medium High) for 9 to 14 minutes longer, or until internal temperature registers 145°F, rotating dish once or twice.
Let stand, covered, for 1 minute.