1 8-oz package manicotti shells
1 10-0z frozen chopped spinach
1 16-oz ricotta cheese (reduced fat if desired)
1 egg white, beaten
1/2 cup mozzarella cheese, grated
1 tsp olive oil
1 cup chopped tomatoes
1/2 tsp minced garlic (or one clove fresh garlic)
1 medium onion, chopped
1/4 tsp nutmeg

Cook the manicotti shells according to the package directions. Drain and set aside.

Thaw & cook frozen spinach according to instructions. Drain well and squeeze out excess liquid (using paper towels makes this easier!)

In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish. Freeze.

Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil. Saute onion, garlic, and tomatoes until heated through and onions are cooked, about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40 minutes or until done.