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. Fleischmann's regular or sweet unsalted butter
4 c. chopped fresh spinach
1 (15 oz.) container part skim ricotta cheese
1/4 c. all-purpose flour
1/8 tsp. ground white pepper
1/8 tsp. ground nutmeg
1 c. skim milk
12 manicotti shells, cooked according to pkg. directions; drained
Parsley

Without added salt.

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. Add spinach; toss and stir until wilted, about 2 minutes. Remove skillet from heat; stir in ricotta cheese. Set aside. Melt remaining 3 tablespoons butter; stir in flour, pepper and nutmeg. Makes 6 servings.