Tofu Manicotti
Tofu replaces some of the cheese in the filling, turning this Italian favorite into a low-fat casserole.
Prep Time:
35 mins
Total Time:
57 mins
Servings:
Makes 4 servings.
Ingredients
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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)
Directions
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.
Nutrition information
Calories 285, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 13 mg, Sodium 347 mg, Carbohydrate 36 g, Fiber 3 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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