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8
manicotti shells
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Nonstick spray coating
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1/2
cup chopped fresh mushrooms
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1/2
cup finely chopped onion
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1
tablespoon snipped fresh parsley
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1
teaspoon dried Italian seasoning, crushed
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1/8
teaspoon paprika
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10
ounces tofu (fresh bean curd), drained
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1
slightly beaten egg white
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2
tablespoons grated Parmesan cheese
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1 1/4
cups fat-free milk
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2
tablespoons all-purpose flour
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1/8
teaspoon garlic powder
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1/4
teaspoon salt
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1/8
teaspoon pepper
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1/2
cup shredded low-fat cheddar cheese (2 ounces)
1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. 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 12x7-1/2x2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 285,
- Protein (gm) 19,
- Carbohydrate (gm) 36,
- Fat, total (gm) 7,
- Cholesterol (mg) 13,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 347,
- Percent Daily Values are based on a 2,000 calorie diet
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