PREP: 40 minutes BAKE: 32 minutes STAND: 10 minutes OVEN: 350°F MAKES 4 servings
- 8 dried manicotti shells
- Nonstick cooking spray
- 1 cup chopped fresh mushrooms
- 1⁄2 cup chopped green onions (4)
- 1 teaspoon dried Italian seasoning, crushed
- 1 12- to 16-ounce package soft tofu (fresh bean curd), drained
- 1 egg, lightly beaten
- 1⁄4 cup finely shredded Parmesan cheese (1 ounce)
- 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
- 1 11-ounce can condensed tomato bisque
- 1⁄8 teaspoon ground black pepper
- 3⁄4 cup shredded Italian cheese blend (3 ounces)
1 Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again.
2 Meanwhile, preheat oven to 350°F. Coat a medium skillet with cooking spray; heat skillet over medium heat. Add mushrooms and green onions; cook until tender, stirring occasionally. Stir in Italian seasoning; set aside.
3 In a medium bowl mash tofu with a potato masher or fork. Stir in mushroom mixture, egg, and Parmesan cheese. Using a small spoon, carefully fill each cooked manicotti shell with about 1⁄4 cup of the tofu mixture. Arrange filled shells in 4 ungreased 12- to 15-ounce au gratin dishes or 1 ungreased 3-quart rectangular baking dish.
4 In a medium bowl combine undrained tomatoes, tomato bisque, and pepper. Pour tomato mixture over filled shells.
5 Bake, uncovered, about 30 minutes or until heated through. Sprinkle with Italian cheese. Bake about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
PER SERVING: 411 cal., 13 g total fat (6 g sat. fat), 74 mg chol., 1,383 mg sodium, 53 g carb., 4 g fiber, 21 g pro.
Boil pasta until just tender before adding it to a casserole. Overcooked pasta will continue to cook in the oven and will get overly soft and lose its shape.