2 c. "Light & Lively" Non-fat cottage cheese
1 (10 oz.) pkg. frozen spinach, defrosted and drained
2 whole green onions, sliced
2 extra lg. egg whites or 1/4 c. "egg beaters"
1 tbsp. dried dill
8 oz. manicotti shells, uncooked
1 (26 oz.) jar "Healthy Choice" or other lowfat prepared spaghetti sauce

Combine cottage cheese, spinach, onions, egg whites and dill. Mix thoroughly. Stuff uncooked manicotti shells with mixture (a small baby spoon works best). Cover bottom of pan with a layer of sauce. Arrange the stuffed manicotti next to each other in rows and cover with remaining sauce. Cover pan tightly with plastic wrap, then aluminum foil. You can let sit in the refrigerator, freeze or bake immediately. Bake at 350 degrees for about an hour.