This tofu manicotti will melt in your mouth, yet it only has 2 grams of fat per serving. Low-fat melted cheeses, spinach and tofu nestled in whole wheat manicotti shells offer a guilt-free option when you’re craving rich Italian fare.
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12 manicotti shells (8 ounces), preferably whole wheat
One 12.3 ounce container light silken tofu, drained and mashed
¼ cup egg substitute
One 15 ounce container reduced-fat ricotta cheese
One 10 ounce package frozen chopped spinach, thawed and well drained
1 ½ cups grated fat-free mozzarella cheese
¼ cup chopped fresh basil, or 2 tablespoons dried
3 cups tomato sauce
2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 350 degrees.
- Boil the manicotti shells according to package directions. Drain and set aside to cool.
- Combine the tofu, egg substitute, ricotta, spinach, mozzarella, and basil in a bowl. Stir until just combined. Pour 2 cups of the tomato sauce into a 13 x 9 x 2 baking dish. Carefully stuff the manicotti shells with the tofu mixture and arrange in the dish. Top with the remaining tomato sauce. (The shells can be made up to one day ahead, covered with aluminum foil, and refrigerated until ready to bake).
- Cover with aluminum foil and bake for 25 minutes. Uncover, sprinkle with Parmesan cheese, and bake for 5 minutes, or until the cheese has melted. (If refrigerated, bake, covered for 50 minutes before sprinkling with Parmesan). Allow the manicotti to rest for 5 minutes before serving.
Makes 6 servings
Nutrition information per serving
Total Fat: 4g
Saturated Fat: 2g
Total Fiber: 5g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)