Ingredients
8 Manicotti shells
½ cups chopped fresh mushrooms
½ cups finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon Mrs. Dash seasoning
1/8 teaspoon paprika
10 oz tofu, drained
1 egg white, slightly beaten (or NoEgg substitute)
2 tablespoon grated parmesan cheese
1¼ cups almond milk
2 tablespoons almond flour
2 clove garlic, minced or pressed
½ cups shredded low-fat mozarella cheese
Preparation
Cook pasta shells according to package directions. Rinse in cold water; drain. Add mushrooms and onion to med skillet; cook till tender. Stir in parsley, Mrs. Dash seasoning, and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about ¼ cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish. For sauce, in a med saucepan combine milk, flour, garlic powder, ¼ t salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted.
