Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 x manicotti shells
- 1/2 cup finely chopped onion
- 1 tsp dried italian seasoning
- 10 oz tofu, drained
- 2 tbsp grated parmesan cheese
- 2 tbsp flour
- 1/2 cup shredded lo-fat cheddar chee
- 1/2 cup chopped fresh mushrooms
- 1 tbsp snipped fresh parsley
- 1/8 tsp paprika
- egg white, slightly beaten
- 1 1/4 cup skim milk
- 1/8 tsp garlic powder
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Directions
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 ¼ cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish. For sauce, in a med saucepan combine milk, flour, garlic powder, ¼ 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.