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Tofu Manicotti

Recipe

Title:

Tofu Manicotti

Categories:

Low-cal, Pasta

Yield:

4 servings

Ingredients

• 8 x Manicotti shells
• 1/2 c Chopped fresh Mushrooms
• 1/2 c Finely chopped Onion
• 1 tb Snipped fresh Parsley
• 1 ts Dried Italian seasoning
• 1/8 ts Paprika
• 10 oz Tofu, drained
• Egg White, slightly beaten
• 2 tb Grated Parmesan Cheese
• 1 1/4 c Skim Milk
• 2 tb Flour
• 1/8 ts Garlic powder
• 1/2 c Shredded lo-fat Cheddar chee

Directions

1. Cook pasta shells according to package directions.
2. Rinse in cold water; drain.
3. Spray a med skillet with Pam.
4. Add mushrooms and onion; cook till tender.
5. Stir in parsley, Italian seasoning, and paprika.
6. Cool slightly.
7. Mash the tofu in a bowl.
8. Stir in egg white, Parmesan cheese, and mushroom and onion mixture.
9. Stuff each manicotti shell with about 1/4 cup of the tofu mixture.
10. Arrange stuffed shells in a 12x7x2" baking dish.
11. For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t salt, and 1/8 t pepper.
12. Cook and stir till thickened and bubbly.
13. Pour sauce over pasta in baking dish.
14. Bake, covered, in a 350 deg F.
15. oven for 20-25 minutes or till heated through.
16. Sprinkle with cheddar cheese, or Mozzarella cheese if desired.
17. Bake, uncovered, 2 minutes more or till cheese is melted.
18. *****************************************************************8 Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium.