Tofu-Cheese Stuffed Manicotti

Prep Time: 25 Minutes

Cook Time: 35 Minutes

Ready In: 60 Minutes

Servings: 6

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)

Directions:

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.

By RecipeOfHealth.com