1 medium onion, finely chopped 
3 garlic cloves, minced 
1 T. olive oil 
1 1/2 cups ricotta cheese 
1 cup shredded mozzarella cheese, divided 
4 oz. cream cheese, softened 
6 T. grated parmesan cheese, divided 
1 t. italian seasoning 
1/2 t. pepper 
1 package frozen chopped spinach, thawed and squeezed dry 
8 manicotti shells, cooked and drained 
1 jar (26 oz.) spaghetti sauce or use same amount of home-made sauce 
      

-In a small skillet, sauté onion and garlic in oil for about 3 minutes; set aside.
 In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 T. parmesan,
 Italian seasoning and pepper; beat until smooth. Stir in the onion mixture and spinach.
 Spoon or pipe into the manicotti shells. 
-Pour half of the spaghetti sauce into a greased 13X9X2" baking dish. Arrange the shells
 over sauce; top with remaining sauce. Cover and bake at 350°F for 25 minutes. Uncover;
 sprinkle with remaining mozzarella and parmesan. Bake 5-10 minutes more or until cheese
 is melted.