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| Recipe Archives |
| May 2002 Submitted by: Laura Boeve Ingredients: 8 oz. Tofu (drained) 2 egg whites 1/2 C low-fat or part skim ricotta 1/4 C grated parmesan 1 Tbsp snipped parsley 1/2 tsp salt 1/8 tsp pepper 8 manicotti shells (cooked & drained) 1 16-oz can tomatoes, cut up 1 8 ounce can tomato sauce 2 tsp dried basil, crushed 1 tsp sugar 1/4 tsp garlic powder 1/4 C shredded part-skim mozzarella cheese (one ounce) Directions: For cheese filling, pat tofu dry with paper towels. In a medium mixing bowl mash Tofu with fork. Lightly beat egg whites with a fork. Stir egg whites, ricotta chees, parmesan, parsley, salt and perr into tofu. Spoon about 3 Tbsp of the cheese filling into each manicotti shell and pplace in an 9 x 13 baking dish. In another mixing bowl stir together undrained tomatoes, tomato sauce, basil, sugar, and garlic powder. Pour tomatoe mixture over shells in the baking dish. Bake at 350 for 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Let stand for 5 minutes before serving. |
| Cheese Manicotti |