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Tofu, low-fat cheese, and fat-free milk
help make this Italian favorite low in fat and low in calories.
To fill manicotti shells, use a small spoon to fill each shell
with about 1/4 cup of the filling. The spoon should be smaller
in diameter than the shell so you can fill the shell without
tearing the pasta.
- 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)
- Cook pasta shells according to package
directions. Rinse in cold water; drain.
- Spray a medium skillet with nonstick spray
coating. 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 12 x 7 1/2 x 2-inch baking dish.
- 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.
- 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
Makes 4 servings.
Nutritional facts per serving:calories:
285, total fat: 7g, cholesterol: 13mg, sodium: 347mg, carbohydrate:
36g, protein: 19g
Recipe provided by Better Homes and Gardens
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of cooking, gardening, decorating and more. © 2003 Meredith
Corporation. All Rights Reserved.