Tofu Manicotti

Ingredients

 * 8 x manicotti shells
 * ½ cup finely chopped onion
 * 1 tsp dried Italian seasoning
 * 10 oz tofu, drained
 * 2 tbsp grated Parmesan cheese
 * 2 tbsp flour
 * ½ cup shredded low-fat cheddar cheese
 * ½ cup chopped fresh mushrooms
 * 1 tbsp snipped fresh parsley
 * ⅛ tsp paprika
 * egg white, slightly beaten
 * 1¼ cup skim milk
 * ⅛ tsp garlic powder

Directions

 * 1) Cook pasta shells according to package directions.
 * 2) Rinse in cold water; drain.
 * 3) Spray a med skillet with pam.
 * 4) Add mushrooms and onion; cook till tender.
 * 5) Stir in parsley, italian seasoning, and paprika.
 * 6) Cool slightly.
 * 7) Mash the tofu in a bowl.
 * 8) Stir in egg white, parmesan cheese, and mushroom and onion mixture.
 * 9) Stuff each manicotti shell with about ¼ cup of the tofu mixture.
 * 10) Arrange stuffed shells in a 12x7x2" baking dish.
 * 11) For sauce, in a med saucepan combine milk, flour, garlic powder, ¼ t salt, and ⅛ t pepper.
 * 12) Cook and stir till thickened and bubbly.
 * 13) Pour sauce over pasta in baking dish.
 * 14) Bake, covered, in a 350 °F.
 * 15) Oven for 20–25 minutes or till heated through.
 * 16) Sprinkle with cheddar cheese, or mozzarella cheese if desired.
 * 17) Bake, uncovered, 2 minutes more or till cheese is melted.

Nutritional information
8 per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium.