You are here

Tofu Mozzarella Manicotti

Diet.Chef's picture
Ingredients
  Manicotti shells 8
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Cooking oil 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Dried basil 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Paprika 1⁄8 Teaspoon
  Pepper 1 Dash
  Eggs 2 , beaten
  Tofu 10 Ounce, drained and mashed (Fresh)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded mozzarella cheese 1 Cup (16 tbs)
Directions

Cook pasta shells in boiling salted water according to package directions.
Rinse in cold water; drain.
Cook mushrooms and onion in hot oil till tender, Add parsley, basil, salt, paprika, and dash pepper.
Remove from heat; cool.
Combine eggs, tofu, Parmesan cheese, and vegetable mixture.
Stuff each manicotti shell with about 1/4 cup tofu mixture; arrange in greased 12 x 7 1/2 x 2-inch baking dish.
Melt butter; add flour and dash pepper.
Add milk all at once.
Cook and stir till thickened and bubbly.
Remove from heat; stir in mozzarella cheese till melted.
Pour cheese sauce over pasta; sprinkle with nutmeg, if desired.
Cover with foil.
Bake in a 350° oven 20 to 25 minutes or till heated through.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

Rate It

Your rating: None
4.09706
Average: 4.1 (17 votes)