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14 | Pcs manicotti pasta; uncooked |
1/2 Teelöffel | olive oil |
1 x ca. 450 g | Ground chicken breast, skinless |
3/4 Tasse | onions chopped |
1 Tasse | Fat-free mozzarella cheese; grated |
4 | egg whites lightly beaten |
1/4 Tasse | White-bread crumbs |
1/4 Tasse | Fat-free parmesan cheese |
3/4 Teelöffel | oregano |
1/2 Teelöffel | salt |
1/8 Teelöffel | black pepper |
1 3/4 Tasse | Homemade Spaghetti Sauce |
1 Tasse | 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.
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