Preheat oven to 350 degrees F (175 degrees C).

Cook manicotti shells in boiling salted water for 15-20 minutes, until al dente. Drain well.

In a skillet, heat vegetable oil over medium heat. Add cubed beef and minced onion.

Cook until beef is browned and onion is tender. Drain off any excess fat and juices.

Stir in Italian cooking sauce, cinnamon, salt, and pepper. Set aside.

In a saucepan, melt butter over medium heat.

Stir in all-purpose flour and remaining salt.

Gradually whisk in lowfat milk until smooth.

Cook and stir until sauce is thickened and bubbly. Cook and stir for 1 minute more.

Remove from heat. Stir half of the warm sauce into beaten egg, then return the egg mixture to the saucepan.

Stir in 2 tablespoons of grated Parmesan cheese.

To assemble, use a teaspoon to spoon meat mixture into each manicotti shell.

Place the stuffed shells in a single layer in a greased 10x6x2 inch baking dish.

Pour remaining sauce evenly over the manicotti shells.

Sprinkle with the remaining Parmesan cheese.

Bake, uncovered, in the preheated oven for 20 minutes, or until heated through and cheese is melted and lightly browned.

Let stand for a few minutes before serving.