Tofu Manicotti - Vegetarian Main Dishes

• 8 manicotti shells
• nonstick spray coating
• 1/2 cup (125 ml) chopped mushrooms
• 1/2 cup (125 ml) chopped onion
• 1 tbsp (15 ml) fresh parsley
• 1 tsp (5 ml) Italian seasoning
• 1/8 tsp (1 ml) paprika
• 10 oz (280 grm). tofu, drained, and mashed
• 1 slightly beaten egg white
• 2 tbsp (30 ml) grated Parmesan cheese
• 1-1/4 cups (300 ml) skim milk
• 2 tbsp (30 ml) flour
• 1/8 tsp (1 ml) garlic powder
• 1/2 cup (125 ml) shredded low fat Cheddar cheese

1. Cook pasta shells according to package directions.
2. Rinse in cold water; drain.
3. Spray a skillet with nonstick spray coating.
4. Add mushrooms and onion; cook until tender.
5. Stir in parsley, Italian seasoning and paprika.
6. Cool slightly.
7. Combine tofu, egg white, parmesan and mushroom mixture.
8. Stuff each shell with 1/4 cup (60 ml) of the tofu mixture.
9. Arrange shells in a 12 x 7 inch baking dish.
10. For sauce, combine milk, flour, garlic powder, 1/4 tsp (1 ml) salt and 1/8 tsp (1 ml) pepper in saucepan.
11. Cook and stir til thickened and bubbly.
12. Pour sauce over pasta.
13. Bake, covered, 350 degrees (175 C.) F for 20 - 25 minutes or until heated through.
14. Sprinkle with cheddar cheese.
15. Bake, uncovered, 2 minutes or until cheese is melted.

shells, nonstick spray coating, mushrooms, onion, parsley, italian seasoning, paprika, egg white, parmesan cheese, milk, flour, garlic, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/0007A1 (may not work)