Tofu manicotti
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Tofu manicotti
  Tofu    Pasta  
Last updated 6/12/2012 12:41:22 AM. Recipe ID 112. Report a problem with this recipe.
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      Title: Tofu manicotti
 Categories: Low-cal, Pasta, Main dish
      Yield: 4 servings
      8 x  Manicotti shells
    1/2 c  Finely chopped Onion
      1 ts Dried Italian seasoning
     10 oz Tofu, drained
      2 tb Grated Parmesan Cheese
      2 tb Flour
    1/2 c  Shredded lo-fat Cheddar chee
    1/2 c  Chopped fresh Mushrooms
      1 tb Snipped fresh Parsley
    1/8 ts Paprika
           Egg White, slightly beaten
  1 1/4 c  Skim Milk
    1/8 ts Garlic powder
   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
   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 12x7x2" baking
   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.
  *****************************************************************8 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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Recipe ID 112 (Apr 03, 2005)

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