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Tofu Manicotti - Vegetarian Main Dishes
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Low Fat

Angela Creighton

Serves/Makes:4 Servings

  • 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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