*  Exported from  MasterCook Mac  *
                        Savory Meat Filled Manicotti
 Recipe By     : Hershey Kitchens
 Serving Size  : 8    Preparation Time :0:12
 Categories    : Ground Meat                      Pasta/Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   14      pcs           manicotti pasta -- uncooked
      1/2  tsp           olive oil
    1      lb            ground chicken breast, skinless
      3/4  c             onions -- chopped
    1      c             fat-free mozzarella cheese -- grated
    4                    egg whites -- slightly beaten
      1/4  c             white bread crumbs
      1/4  c             fat-free parmesan cheese
      3/4  tsp           oregano
      1/2  tsp           salt
      1/8  tsp           black pepper
    1 3/4  c             Homemade Spaghetti Sauce
    1      c             fat-free mozzarella cheese -- grated
 Cook manicotti according to package directions; drain. Cool in single layer
 on foil. Preheat oven to 350. In a skillet, heat oil over medium heat. Add
 chicken and onions. Cook until chicken is no longer pink and onions are
 tender. Stir in 1 cup mozzarella cheese, egg whites, bread crumbs, parmesan
 cheese, oregano, salt, and black pepper. Fill each cooled pasta tube with
 about 1/4 cup meat filling. Spread thin layer of spaghetti sauce on bottom
 of 13 x 9 pan. Place filled pasta in prepared pan; cover with remaining
 sauce. Sprinkle with remaining mozzarella cheese. Bake, covered, for 45
 minutes or until hot and bubbly.
                    - - - - - - - - - - - - - - - - - -
 Per serving: 310 Calories; 4g Fat (12% calories from fat); 32g Protein; 34g
 Carbohydrate; 113mg Cholesterol; 894mg Sodium
 NOTES :  Make Ahead Directions: Do not bake. Cover baking dish tightly with
 plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic
 wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or
 until hot and bubbly.
 To make individual portions, prepare as directed in recipe above except
 place two manicotti into each of seven small microwave-safe dishes. Do not
 bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely
 covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish 1/2 turn
 halfway through cooking time. If thawed in refrigerator overnight,
 microwave at HIGH (100%) 2-1/2 minutes or until hot.