8 Manicotti shells
1/2 c Onion; finely chopped
1 ts Dried Italian seasoning
10 oz Tofu; drained
2 tb Parmesan cheese; grated
2 tb Flour
1/2 c Low-fat Cheddar cheese; shredded
1/2 c Fresh mushrooms; chopped
1 tb Fresh parsley; snipped
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 medium skillet with Pam. Add mushrooms and onion; cook
until 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 medium saucepan combine milk, flour, garlic powder,
1/4 ts salt, and 1/8 ts pepper. Cook and stir until thickened and
bubbly. Pour sauce over pasta in baking dish.
Bake, covered, in a 350°F oven for 20-25 minutes or until heated
through. Sprinkle with cheddar cheese, or Mozzarella cheese if
desired. Bake, uncovered, 2 minutes more or until cheese is melted.
