Pasta Vegetarian Recipe: Tofu Manicotti

Tofu Manicotti

Ingredients:

• 8 manicotti shells
• Nonstick spray coating
• 1/2 cup chopped fresh mushrooms
• 1/2 cup finely chopped onion
• 1 tablespoon snipped fresh parsley
• 1 teaspoon dried Italian seasoning, crushed
• 1/8 teaspoon paprika
• 10 ounces tofu (fresh bean curd), drained
• 1 slightly beaten egg white
• 2 tablespoons grated Parmesan cheese
• 1 1/4 cups fat-free milk
• 2 tablespoons all-purpose flour
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded low-fat cheddar cheese (2 ounces)

Procedures:

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 12 x 7 1/2 x 2-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°F (175°C) 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.