Spinach Stuffed Manicotti

1 tsp. rosemary
1 tsp. sage
1 tsp. oregano
1 tsp. thyme
1 tsp. chopped fresh garlic
1½ tsp. olive oil
1½ cups canned or fresh tomatoes, chopped
1 10oz. pkg. frozen spinach, cooked, drained and squeezed dry
4oz. ricotta cheese
1 sliced whole wheat bread, torn into coarse crumbs
2 egg whites, lightly beaten
8 uncooked manicotti shells, cooked, rinsed and drained

Cook and stir rosemary, sage, oregano, =thyme and garlic in oil in small saucepan
over medium heat about 1 minute; do not let herbs turn brown. Add tomatoes;
reduce heat to low. Simmer 10 minutes, stirring occasionally.

Combine spinach, cheese and bread crumbs, in medium bowl. Fold in egg whites.
Stuff manicotti with spinach mixture. Place 1/3 of the tomato mixture on
bottom of 13 x 9 glass baking dish. Arrange manicotti in pan. Pour remaining
tomato mixture over manicotti. Cover with foil. Bake at 350° for
30 minutes or until bubbly.

Makes 4 servings