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- Low Fat
- Angela Creighton
- 8 manicotti shells
- nonstick spray coating
- 1/2 cup (125 ml) chopped mushrooms
- 1/2 cup (125 ml) chopped onion
- 1 tbsp (15 ml) fresh parsley
- 1 tsp (5 ml) Italian seasoning
- 1/8 tsp (1 ml) paprika
- 10 oz (280 grm). tofu, drained, and mashed
- 1 slightly beaten egg white
- 2 tbsp (30 ml) grated Parmesan cheese
- 1-1/4 cups (300 ml) skim milk
- 2 tbsp (30 ml) flour
- 1/8 tsp (1 ml) garlic powder
- 1/2 cup (125 ml) shredded low fat Cheddar cheese
- Cook pasta shells according to package directions.
- Rinse in cold water; drain.
- Spray a skillet with nonstick spray coating.
- Add mushrooms and onion; cook until tender.
- Stir in parsley, Italian seasoning and paprika.
- Cool slightly.
- Combine tofu, egg white, parmesan and mushroom mixture.
- Stuff each shell with 1/4 cup (60 ml) of the tofu mixture.
- Arrange shells in a 12 x 7 inch baking dish.
- For sauce, combine milk, flour, garlic powder, 1/4 tsp (1 ml) salt and 1/8 tsp (1 ml) pepper in saucepan.
- Cook and stir til thickened and bubbly.
- Pour sauce over pasta.
- Bake, covered, 350 degrees (175 C.) F for 20 - 25 minutes or until heated through. Sprinkle with cheddar cheese.
- Bake, uncovered, 2 minutes or until cheese is melted.
- 285 calories 7 g. fat
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