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| RECIPE FOR TOFU MANICOTTI |
Title: Tofu Manicotti
Category: Low Cal-fat Entree
Serves: 4
Ingredients:
| 8.00 | x | Manicotti shells | | 0.50 | c | Finely chopped Onion | | 1.00 | ts | Dried Italian seasoning | | 10.00 | oz | Tofu, drained | | 2.00 | tb | Grated Parmesan Cheese | | 2.00 | tb | Flour | | 0.50 | c | Shredded lo-fat Cheddar chee | | 0.50 | c | Chopped fresh Mushrooms | | 1.00 | tb | Snipped fresh Parsley | | 0.12 | ts | Paprika | | | Egg White, slightly beaten | | 1.25 | c | Skim Milk | | 0.12 | ts | Garlic powder |
Instructions:
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.
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