Tofu-Cheese Stuffed Manicotti

Oxmoor House

6 servings (serving size: 2 manicotti)


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1 (8-ounce) package manicotti shells, uncooked
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
1 (15-ounce) container fat-free ricotta cheese
1 (12.3-ounce) package lite silken firm tofu, drained
1/4 cup minced fresh basil or parsley
3 tablespoons grated Parmesan cheese
2 large egg whites, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 (26-ounce) jar pasta sauce with burgundy wine (such as Five Brothers)


Prep: 25 Minutes
Cook: 35 Minutes

Cook pasta in a Dutch oven according to directions, omitting salt and fat. Drain. Cover and keep warm.

Combine 1/4 cup mozzarella cheese and next 7 ingredients in a large bowl. Fill cooked manicotti shells evenly with mozzarella cheese mixture.

Cover bottom of a 13- x 9-inch baking dish with 1/3 cup pasta sauce. Place stuffed manicotti shells over pasta sauce. Cover with remainder of pasta sauce. Cover and bake at 400° for 30 minutes. Sprinkle with remaining 1 cup cheese. Bake an additional 5 minutes or until cheese melts.

Created date

January 2010

Nutritional Information

Calories 378
Fat 9.2 g
Satfat 3.4 g
Protein 31.8 g
Carbohydrate 42.8 g
Fiber 4.2 g
Cholesterol 15 mg
Iron 2.6 mg
Sodium 840 mg
Calcium 677 mg