Beef Manicotti

1 (8 oz) pkg. manicotti pasta
1 lb. lean ground beef
1 C. chopped onion
2 cloves garlic, chopped
8 oz mushrooms, sliced
1 C. ricotta cheese
2 C. shredded mozzarella
1/2 C. grated Parmesan cheese
2 egg whites
1/2 T. fresh or 1/2 t. dried oregano
1 (32 oz) jar pasta sauce

Cook manicotti until a little before al dente, drain and immediately cover with cold water to prevent continued cooking.

Meanwhile, in a large skillet, cook beef, onion, garlic and mushrooms over medium heat until vegetables are tender and beef is browned; drain and cool.  Combine beef, ricotta, 1 C. mozzarella, parmesan, egg whites and oregano.  Stuff shells with mixture

Heat oven to 350 if eating immediately.  Spray baking dish with cooking spray.  Pour enough spaghetti sauce in dish to just cover the bottom.  Place stuffed noodles in the dish.  Cover with spaghetti sauce and top with remaining mozzarella cheese.  Bake in pre-heated oven for 50 minutes or cover with saran wrap and foil and freeze.