1 tbsp. plus 1 tsp. each butter & all-purpose flour
1 c. skim milk
1/4 c. canned ready-to-serve chicken broth
3/4 tsp. salt, divided (optional)
White pepper & ground nutmeg
2 c. part skim ricotta cheese
1 pkg. (10 oz.) chopped spinach, thawed & well drained
2 oz. grated Parmesan cheese
1/2 tsp. garlic powder
2 oz. mozzarella cheese, shredded
8 manicotti shells, cooked according to directions & drained

In small saucepan heat butter over medium heat until hot and bubbly; add flour and cook, stirring constantly for 1 minute. Reduce heat to low; gradually stir in milk and broth. Continue to stir and cook until mixture is smooth; add 1/4 teaspoon salt and dash each white pepper and nutmeg; let simmer, stirring occasionally, until mixture is thickened, 10-15 minutes.

While mixture is simmering, in medium bowl combine ricotta cheese, spinach, Parmesan cheese, garlic powder, remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and dash nutmeg; mixing well.

Preheat oven to 350°F.

In bottom of 13 x 9 x 2 inch pan, spread 1/3 cup sauce. Stuff 1/8 of spinach mixture into each shell and arrange stuffed shells in dish; top with remaining sauce and sprinkle with mozzarella. Cover dish and bake until manicotti are heated through, 20-25 minutes. Turn oven control to broil, uncover pan and broil until cheese is melted lightly browned, 3-5 minutes.

Makes 4 servings.