Title: Tofu Manicotti
Categories: Diet Pasta
Yield: 4 Servings
| 8 | x | Manicotti shells |
| 1/2 | c | Finely chopped Onion |
| 1 | ts | Dried Italian seasoning |
| 10 | oz | Tofu, drained |
| 2 | tb | Grated Parmesan Cheese |
| 2 | tb | Flour |
| 1/2 | c | Shredded lo-fat Cheddar chee |
| 1/2 | c | Chopped fresh Mushrooms |
| 1 | tb | Snipped fresh Parsley |
| 1/8 | ts | Paprika |
| | | Egg White, slightly beaten |
| 1 1/4 | c | Skim Milk |
| 1/8 | ts | Garlic powder |
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 1/4 cup of the
tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t
salt, and 1/8 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.