⅛ teaspoon ground nutmeg
1 (10-ounce) container reduced-fat alfredo sauce
8 manicotti shells
1 (15-ounce) container part-skim ricotta cheese
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ cup grated parmesan cheese
1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
1 large egg, beaten
¾ cup Peloponnese Red Pepper and Cheese Spread
Cook manicotti shells according to package directions; drain. Heat oven to 350°F.
In medium bowl, combine ricotta cheese, mozzarella, Parmesan and feta cheeses, spinach, egg and nutmeg; mix well.
Using small spoon, fill manicotti shells with spinach filling. Arrange filled shells evenly in 2-quart rectangular baking dish.
In bowl, combine Alfredo sauce and red pepper and cheese spread; mix well. Drizzle over manicotti shells. Bake 35 minutes or until heated thoroughly.