TOFU MANICOTTI

Tofu Manicotti image

To create a light main course, I borrowed bits from different recipes, including my mom's lasagna. No one suspects that the creamy filling is made with tofu. It's easy to prepare, and my toddlers love it. -Carolyn Diana of Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups meatless spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup finely shredded zucchini
1/4 cup finely shredded carrot
1/2 teaspoon Italian seasoning
1 package (12.3 ounces) silken firm tofu
1 cup 1% cottage cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
10 uncooked manicotti shells

Steps:

Combine the spaghetti sauce, tomatoes, zucchini, carrot and Italian seasoning; spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. , Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce. , Cover and bake at 375° for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 319 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 885mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges