Tofu Manicotti

Ingredients

 * 8 x manicotti shells
 * 1/2 cup finely chopped onion
 * 1 tsp dried italian seasoning
 * 10 oz tofu, drained
 * 2 tbsp grated parmesan cheese
 * 2 tbsp flour
 * 1/2 cup shredded lo-fat cheddar chee
 * 1/2 cup chopped fresh mushrooms
 * 1 tbsp snipped fresh parsley
 * 1/8 tsp paprika
 * egg white, slightly beaten
 * 1 1/4 cup skim milk
 * 1/8 tsp garlic powder

Directions
Cook pasta shells according to package directions. Rinse in cold water; drain. Spray a med skillet with pam. Add mushrooms and onion; cook till tender. Stir in parsley, italian seasoning, and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about ¼ cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish. For sauce, in a med saucepan combine milk, flour, garlic powder, ¼ t salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350 deg f. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese, or mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted. *8 per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium.