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)
How to Make It
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.