1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil
Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
Place in 13x9-inch baking dish sprayed with cooking spray; cover with spaghetti sauce.
Bake 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.
If watching sodium, prepare using a lower-sodium variety of spaghetti sauce.
Assemble recipe as directed. Refrigerate up to 4 hours. When ready to serve bake, uncovered, in 350ºF oven 35 to 40 min. or until heated through. Top with remaining mozzarella; continue as directed.
Substitute fresh parsley for the basil.