Tofu manicotti

4 servings

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
\N \N Egg White, slightly beaten
1¼ cup Skim Milk
⅛ teaspoon 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 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.

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