Cheesy Manicotti
Three cheeses and still low-fat!
NOTE - This is not Vegan - Contains Dairy and Eggs

Servings: 4

• 8 ounces firm tofu, drained
• 2 egg whites
• 1/2 cup fat-free ricotta cheese
• 1/4 cup grated romano or Parmesan cheese
• 1 tablespoon minced parsley
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 8 manicotti shells, cooked & drained
• 1 - 16 oz. can diced tomatoes
• 1 - 8 ounce can tomato sauce
• 2 teaspoons dried basil
• 1 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/4 cup shredded part-skim mozzarella cheese

Preheat oven to 350°F. Drain and pat tofu dry. Mash the tofu with a fork to break up. Lightly beat egg whites and stir in ricotta cheese, romano, parsley, salt, pepper and tofu.

Spoon 3 tablespoons of the cheese mixture into each manicotti shell. Arrange filled shells in a 13 x 9 x 2 baking dish.

In a medium bowl, stir together undrained tomatoes, tomato sauce, basil, sugar and garlic powder. Pour mixture over shells. Bake at 350°F for 25 to 30 minutes until well heated. Sprinkle with mozzarella and let stand 5 minutes before serving.

Per Serving: 296 Calories
8g Fat
20g Protein
38g Carbohydrate
4g Dietary Fiber
18mg Cholesterol
831mg Sodium

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