Spinach Cheese Manicotti

1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon canola oil
1-1/2 cups ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
4 ounces cream cheese, softened
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
8 manicotti shells, cooked and drained
1 jar (26 ounces) spaghetti sauce

In a small skillet, saute onion and garlic in oil for 3 minutes; set aside. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Spoon or pipe into the manicotti shells.

Pour half of the spaghetti sauce into a greased 13-in. x 9-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. Bake 5-10 minutes longer or until cheese is melted. Makes 4 servings.