Spinach Manicotti

8 oz pkg sliced mushrooms
10 oz pkg frozen chopped spinach,
    thawed and drained
2 cloves garlic, minced
3 egg whites
15 oz container ricotta cheese
1 c shredded Mozzarella Cheese
1/3 c grated Parmesan Cheese
8 oz pkg manicotti shells (14 shells)
   cooked and drained
2 c spaghetti sauce

Preheat oven to 350 degrees. Spray a large frying pan with cooking spray. Saute mushrooms and garlic for 5 minutes on medium heat, stirring frequently; remove from heat. In a medium mixing bowl, beat egg whites until foamy and add mushrooms, spinach, ricotta cheese and half of the mozzarella and Parmesan cheeses; mix well. Spoon mixture evenly into manicotti shells. Place in a 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes at 350 degrees. Top with remaining mozzarella and Parmesan cheeses and continue to bake for 5 more minutes or until cheese is melted. Makes 7 servings of 2 stuffed manicotti shells each.

Pizza-Quiche

1 9-inch pie crust
12 oz (3 cups) shredded mozzarella cheese
8 oz (2 cups) shredded Cheddar cheese
2 oz (1/2 cup) sliced pepperoni
4.5-oz jar sliced mushrooms, drained
3/4 c milk
2 eggs
1 t Italian seasoning
1 small garlic clove, minced
16-oz jar spaghetti sauce

Preheat oven to 400 degrees.  Layer cheeses in pie-crust lined pan. Top with pepperoni and mushrooms. Combine milk, eggs, Italian seasoning and garlic in medium size mixing bowl. Beat well. Pour egg mixture over mushrooms. Bake at 400 degrees for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving. In a small saucepan, simmer spaghetti sauce for 2 to 3 minutes or until hot. Cut quiche in wedges and spoon spaghetti sauce on top. Makes 8 to 10 servings.