• 8 dried manicotti shells
• 2 Tbsp marg. or butter
• 2 Tbsp flour
• 1/4 tsp each pepper, salt and ground nutmeg
• 1 1/2 cups fat-free milk
• 1/2 of a 10-oz package of frozen chopped spinach, thawed and squeezed out well
• 1 cup ricotta cheese
• 1/3 cup parmesan cheese
• 1 cup diced ham
• 1 Tbsp chopped fresh oregano or 1 tsp dried oregano

1. Cook the shells and set aside.
2. For sauce, in a medium pan, melt margarine, stir in flour, pepper, salt and nutmeg.
3. Add milk. Cook and stir until thickened and bubbly. Set pan aside.
4. For filling, in a medium bowl, stir together spinach, ricotta and parmesan cheeses, ham and oregano.
5. Stir in 1/4 cup of the sauce.
6. Spoon filling into pasta shells. Arrange in a greased 2-qt baking dish.
7. Pour remaining sauce over top. Cover with foil.
8. Bake at 350° about 25 minutes or until heated through.
9. Top with a quarter cup grated parmesan cheese and bake until melted and brown.

(Barbara WA)