| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Low-cal, Pasta, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 12x7x2" 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.
*****************************************************************8
Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13
mg cholesterol, 347 mg sodium, 328 mg potassium.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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