2 (12 oz.) cans low sodium tomato juice
3/4 c. (6 cubes) frozen low sodium tomato base
1 tsp. oregano leaves
1 tsp. basil leaves
1/2 tsp. crushed fresh garlic
1/2 c. chopped onion
1/4 c. sweet unsalted butter
1/4 c. all purpose flour
4 c. chopped fresh spinach
1 container part skim ricotta cheese
1/8 tsp. ground white pepper
1/8 tsp. ground nutmeg
1 c. skim milk
12 manicotti shells, cooked according to pkg. directions without added salt & drained
Parsley

Simmer tomato juice, low-sodium tomato base, oregano, basil and garlic until thickened and reduced to 2 cups. Saute onion in 1 tablespoon butter for 2 to 3 minutes. Remove skillet from heat; stir in ricotta cheese. Set aside. Melt remaining 3 tablespoons butter; stir in flour, pepper and nutmeg. Gradually mix in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute, until thickened. Stir half of the prepared white sauce into a 13"x9"x2" baking dish to cover bottom. Arrange manicotti in dish. Top with remaining tomato sauce and remaining white sauce.

Bake at 375 degrees for 20 to 25 minutes or until hot and bubbly. Serve garnished with parsley. Makes 6 servings.