Tofu manicotti
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | xes | Manicotti shells |
| ½ | cup | Finely chopped Onion |
| 1 | teaspoon | Dried Italian seasoning |
| 10 | ounces | Tofu, drained |
| 2 | tablespoons | Grated Parmesan Cheese |
| 2 | tablespoons | Flour |
| ½ | cup | Shredded lo-fat Cheddar chee |
| ½ | cup | Chopped fresh Mushrooms |
| 1 | tablespoon | Snipped fresh Parsley |
| ⅛ | teaspoon | Paprika |
| Egg White, slightly beaten | ||
| 1¼ | cup | Skim Milk |
| ⅛ | teaspoon | Garlic powder |
Directions
Cook pasta shells according to package directions. Rinse in cold water; drain.
Spray a med skillet with Pam. Add mushrooms and onion; cook till tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about ¼ cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, ¼ t salt, and ⅛ t pepper. Cook and stir till thickened and bubbly.
Pour sauce over pasta in baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted.
*****************************************************************8 Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium.