Description:

Low Fat

Source:

Angela Creighton

Serves/Makes:4 Servings

Ingredients

• 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

Preparation

• 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.

Comments

285 calories 7 g. fat