Tofu Manicotti

Servings: 4
Ingredients:

8 x  Manicotti shells                  1/2 c  Chopped fresh Mushrooms
1/2 c  Finely chopped Onion                1 tb Snipped fresh Parsley
1 ts Dried Italian seasoning           1/8 ts Paprika
10 oz Tofu, drained                            Egg White, slightly beaten
2 tb Grated Parmesan Cheese          1 1/4 c  Skim Milk
2 tb Flour                             1/8 ts Garlic powder
1/2 c  Shredded lo-fat Cheddar chee

Cook pasta shells according to package directions. Rinse in cold water;
drain.
Spray a med skillet with Pam. Add mushrooms and onion; cook till tender.
Stir in parsley, Italian seasoning, and paprika. Cool slightly.
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 12×7x2′ baking dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t
salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce
over pasta in baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired.
Bake, uncovered, 2 minutes more or till cheese is melted.
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Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13
mg cholesterol, 347 mg sodium, 328 mg potassium.

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