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Tofu-Cheese Stuffed Manicotti

Prep time 25 mins
Cook time 35 mins
Yield

6 servings (serving size: 2 manicotti)

Ingredients

  • 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)

Nutrition 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

How to Make It

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

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

  3. 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.

Oxmoor House Healthy Eating Collection