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Tofu Manicotti

8 manicotti shells
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 Tablespoon snipped fresh parsley
1 teaspoon italian seasoning
1/8 teaspoon paprika
10 ounce tofu, drained
1 egg white, slightly beaten
2 Tablespoons grated parmesan cheese
1 1/4 cups skim milk
2 Tablespoons flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded lo-fat Cheddar or Mozzarella cheese

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 medium saucepan combine milk, flour,
garlic powder, salt, and pepper.

Cook and stir till thickened and bubbly. Pour sauce over pasta in
baking dish. Bake, covered, in a 350 degree 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.

4 servings


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