1 pkg. manicotti shells
1 sm. onion, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 1/2 c. cottage cheese
1 carton egg beaters (equal to 2 eggs)
1/4 c. Parmesan cheese
1 1/2 c. Mozzarella cheese, about 6 oz.
1 (30 oz.) jar Prego chunky style or your own spaghetti sauce

Cook manicotti in boiling water about 8 minutes. They should be cooked yet firm enough to they won't tear while stuffing. Squeeze water from spinach to drain. Mix spinach, onion, cottage cheese, egg beaters, Parmesan and Mozzarella in a large bowl. Fill manicotti shells with spinach mixture. Spread about 1/2 cup Prego in bottom of foil lined 13 x 9 x 2 pan. Lay stuffed manicotti on top; pour remaining Prego over the top covering all shells. Cover with foil and bake at 350 degrees for 1 hour. About 6-8 servings.