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Ingredients

• Herbed Polenta:
• 1 1/4 cups yellow cornmeal
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 4 cups water
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Cooking spray
• 
  Spinach Filling:
• 2 cups sliced mushrooms
• 1 cup thinly sliced zucchini
• 1 cup thinly sliced yellow squash
• 1/2 cup thinly sliced green onions
• 1/4 cup dry red wine
• 1 cup chopped seeded tomato
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 cup fat-free ricotta cheese
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 3 large egg whites, lightly beaten
• 1 large egg
• 
  Remaining Ingredients:
• 1 cup (1/4-inch-thick) tomato slices
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 2 cups low-sodium spaghetti sauce
• Oregano sprigs (optional)

Description

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