~Stuffed Manicotti~ submitted by MsJett
		12 uncooked manicotti shells 1 15 oz container fat-free ricotta cheese 2 cups shredded part-skim mozzarella cheese, divided 1 egg 1 egg white 1/4 cup plus 2 Tbsp Grated Parmesan Cheese 2 Tbsp finely chopped parsley 3/4 tsp dried italian herb seasoning 1/4 tsp garlic powder 1/4 tsp pepper 1/4 tsp salt 3 cups prepared spaghetti sauce Cook manicotti according to package diretions for par-boiling.  Drain; place in bowl of cold water to prevent sticking.  Set noodles aside. Heat oven to 350 degrees.  In medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, egg white, 1/4 cup of parmesan cheese, parsley, italianherb seasoning, garlic powder, salt and pepper. Drain manicotti.  Pat dry with paper towels.  Fill shells with cheese mixture.  Spread 1/2 cup spaghetti sauce over bottom of shallow 3 qt. baking dish.  Arrange filled manicotti shells over sauce, cover with remaining sauce.  Sprinkle with remaining cheeses. Cover dish loosely with foil. Bake about 40 minutes until bubbly and hot.