This tofu manicotti will soften in your mouth, but it solely has 2 grams of fats per serving. Low-fat melted cheeses, spinach and tofu nestled in complete wheat manicotti shells supply a guilt-free possibility if you’re craving wealthy Italian fare.
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Elements
12 manicotti shells (eight ounces), ideally complete wheat
One 12.three ounce container mild silken tofu, drained and mashed
¼ cup egg substitute
One 15 ounce container reduced-fat ricotta cheese
One 10 ounce bundle frozen chopped spinach, thawed and properly drained
1 ½ cups grated fat-free mozzarella cheese
¼ cup chopped recent basil, or 2 tablespoons dried
three cups tomato sauce
2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat oven to 350 levels.
- Boil the manicotti shells in keeping with bundle instructions. Drain and put aside to chill.
- Mix the tofu, egg substitute, ricotta, spinach, mozzarella, and basil in a bowl. Stir till simply mixed. Pour 2 cups of the tomato sauce right into a 13 x 9 x 2 baking dish. Fastidiously stuff the manicotti shells with the tofu combination and organize within the dish. Prime with the remaining tomato sauce. (The shells will be made as much as someday forward, coated with aluminum foil, and refrigerated till able to bake).
- Cowl with aluminum foil and bake for 25 minutes. Uncover, sprinkle with Parmesan cheese, and bake for five minutes, or till the cheese has melted. (If refrigerated, bake, coated for 50 minutes earlier than sprinkling with Parmesan). Enable the manicotti to relaxation for five minutes earlier than serving.
Diet info
Makes 6 servings
Diet info per serving
Energy: 340
Complete Fats: 4g
Saturated Fats: 2g
Ldl cholesterol: 24mg
Sodium: 447mg
Complete Fiber: 5g
Protein: 29g
Carbohydrates: 45g
Supply: Cleveland Clinic Wholesome Coronary heart Way of life Information and Cookbook (© 2007 Broadway Books)
