8 dried manicotti shells½ cup shredded part-skim mozzarella cheeseFilling:1 bunch Swiss chard (about 8 ounces)1 teaspoon olive oil1 medium onion, diced2 medium garlic cloves, minced1 cup low-fat ricotta cheese1 large egg white¼ cup shredded or grated Parmesan cheese¼ teaspoon salt1/8 teaspoon pepperSauce:3 large Italian plum tomatoes (about 1 pound), cored and cut into wedges¼ cup no-salt-added tomato paste¼ cup fresh basil leaves1/8 teaspoon salt1/8 teaspoon pepperLightly spray a 13 by 9 by 2-inch glass baking dish with cooking spray. Set aside.Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander, being careful to not tear the shells. Set aside.Meanwhile, discard the stems of the chard. Stack several leaves and cut crosswise into

½

inch slices. Repeat with the remaining leaves.In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 3 minutes, or until soft, stirring occasionally. Stir in the chard. Cook for 3 minutes, or until the chard is wilted and the liquid has evaporated. Transfer to a medium bowl. Let cool slightly. Stir in the remaining filling ingredients.Preheat the oven to 375 degrees.In a food processor or blender, process the sauce ingredients for about 20 seconds, or until chunky (do not process until smooth). Pour 1 cup sauce into the baking dish, spreading to cover the bottom.Gently spoon about

½

cup filling into a manicotti shell, being careful to not tear the shell. Transfer to the baking dish. Repeat with the remaining shells. Top with the sauce. Sprinkle with the mozzarella.Bake, covered, for 15 minutes. Uncover and bake for 10 to 15 minutes, or until heated through.Cook's Tip: Take care to not overcook the manicotti shells. To make sure they don't get too soft and split, start checking them about 2 minutes before the package instructions say they should be ready.