Spinach Manicotti

Spinach Manicotti
This manicotti is actually good for you! Healthy and delicious - what more could you ask?
Serves: 6
  • 2 C Water
  • 1 lb. Soft tofu, drained, rinsed
  • 10 oz. pkg. Frozen chopped spinach, thawed, squeezed dry
  • 12 Manicotti tubes, dry
  • 1 C Mozzarella cheese, part-skim, shredded
  1. In large, non-stick fry pan, saute onion, celery, garlic, basil, thyme, oregano in oil. Cook, stirring often, until onion is soft. Add tomato puree and water. Bring to a boil; reduce heat, cover, simmer 25 minutes, stirring often.
  2. Meanwhile, mix tofu and spinach in a bowl and blend well. Evenly stuff dry manicotti with mixture. Spread half the tomato sauce in 9x13" baking pan. Set manicotti in sauce; top with remaining sauce.
  3. Cover and bake in 375 degree oven until pasta is tender (about 50 minutes). Sprinkle with mozzarella cheese.


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