Low Carb Pasta Recipes

Ingredients:

8 manicotti shells
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tbsp snipped fresh parsley
1 tsp dried italian seasoning
1/8 tsp paprika
10 oz tofu, drained
1 egg white, slightly beaten
2 tbsp grated parmesan cheese
1 1/4 cup skim milk
2 tbsp flour
1/8 tsp garlic powder
1/2 cup shredded lo-fat cheddar chee

Instructions:

Cook pasta shells according to package directions. Rinse in cold
water; drain.
Spray a med skillet with Pam. Add mushrooms and onion; cook till
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 12x7x2" baking
dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4
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 with cheddar cheese, or Mozzarella cheese if
desired. Bake, uncovered, 2 minutes more or till cheese is melted.
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Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g
fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium.

Servings: 4