WW Points: 6
nonstick cooking spray
1/2 cup mushrooms -- chopped
1/2 cup onion -- finely chopped
1 tablespoon parsley
1 teaspoon dried italian seasoning -- crushed
1/8 teaspoon paprika
10 ounces tofu -- drained
1 egg white -- slightly beaten
2 tablespoons parmesan cheese -- grated
1 1/4 cups skim milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup cheddar cheese, lowfat -- shredded
Cook pasta shells according to package directions. Rinse in cold water; drain.
Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian 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 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted.
Per Serving: 270 Calories; 6g Fat (19.6% calories from fat); 19g Protein; 36g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 328mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.