Cheesy Manicotti

1 pkg. (8 oz.) sliced mushrooms
2 cloves  garlic, minced
3 egg whites
1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1 container (15 oz.) part-skim ricotta cheese
1 cup Mozzarella Cheese, divided
1/3 cup Grated Parmesan Cheese, divided
1 pkg.  (8 oz.) manicotti shells (14 shells), cooked, drained
2 cups spaghetti sauce

Preheat oven to 350°F.  Spray large nonstick skillet with cooking spray.  Add mushrooms and garlic; cook 5 min. on medium heat, stirring frequently.  Remove from heat.  Beat egg whites lightly in medium bowl.  Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.  Spoon evenly into manicotti shells.

Place in 13×9-inch baking dish sprayed with cooking spray.  Cover with spaghetti sauce.

Bake 40 min. or until heated through.  Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 min. or until mozzarella cheese is melted.