Cheesy Manicotti
Three cheeses and still low-fat!
NOTE - This is not Vegan - Contains Dairy and Eggs
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Servings: 4 |
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8 ounces firm tofu, drained • 2 egg whites • 1/2 cup fat-free ricotta cheese • 1/4 cup grated romano or Parmesan cheese • 1 tablespoon minced parsley • 1/2 teaspoon salt • 1/8 teaspoon fresh ground black pepper • 8 manicotti shells, cooked & drained • 1 - 16 oz. can diced tomatoes • 1 - 8 ounce can tomato sauce • 2 teaspoons dried basil • 1 teaspoon sugar • 1/4 teaspoon garlic powder • 1/4 cup shredded part-skim mozzarella cheese |
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Preheat oven to 350°F. Drain and pat tofu dry. Mash the tofu with a fork to break up. Lightly beat egg whites and stir in ricotta cheese, romano, parsley, salt, pepper and tofu.
Spoon 3 tablespoons of the cheese mixture into each manicotti shell. Arrange filled shells in a 13 x 9 x 2 baking dish.
In a medium bowl, stir together undrained tomatoes, tomato sauce, basil, sugar and garlic powder. Pour mixture over shells. Bake at 350°F for 25 to 30 minutes until well heated. Sprinkle with mozzarella and let stand 5 minutes before serving.
Per Serving: 296 Calories
8g Fat
20g Protein
38g Carbohydrate
4g Dietary Fiber
18mg Cholesterol
831mg Sodium
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007