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.