8 ounces manicotti (6 shells), uncooked
1 (15 ounce) container part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup reduced fat egg substitute, beaten
1/4 cup green onions, sliced
1/3 cup fat free mozarella cheese 2 teaspoons dried parsley
1/4 teaspoon pepper
1 (26 ounce) jar low fat, spaghetti sauce
Grated Parmesan cheese

Prepare pasta according to directions and drain. In medium bowl, blend ricotta, Parmesan, half of the mozzarella, egg substitute and green onions. Stir in parsley and pepper. Stuff pasta with cheese mixture. Spoon a layer of pasta sauce in a 9 x 13-inch baking dish and arrange filled manicotti on top of the sauce. Pour remaining tomato sauce over pasta and sprinkle with Parmesan cheese and the remaining mozarella. Cover and bake at 350 degrees for about 35 minutes.

Makes 6 Servings
Serving Size: 1 stuffed shell