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The tasty filling in this recipe can also be used to make stuffed shells or lasagna. If you can’t find manicotti tubes at the store, you can also spread the filling on cooked lasagna noodles, roll them up jellyroll fashion, and set them side by side in a baking pan for “lasagna roll-ups.” Minestrone soup, a tossed green salad and fresh Italian bread make ideal accompaniments to this dish.
Preparation facts
Cooking Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hr
Servings: 3
Yield: 6 manicotti
Ingredients
6 manicotti tubes, cooked according to package instructions
1 10-ounce (285g) package of frozen chopped spinach, thawed (chopped broccoli can be substituted)
2 Tbs (30mL) olive oil
1/2 medium onion, chopped
1 tsp (3g) minced garlic
1/2 cup (45g) fresh mushrooms, sliced
16 oz (455g) firm tofu
2 Tbs (30mL) fresh lemon juice
1 tsp (6g) salt, if desired (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper
2 cups (480mL) bottled, seasoned tomato sauce
Nondairy Parmesan cheese
1 Tbs (3g) chopped fresh parsley
Directions
Preheat oven to 350°F (175°C). Drain spinach and squeeze out remaining water. Set aside.
In a large skillet, sautè olive oil, onion, garlic and mushrooms over medium heat for about 10 minutes or until onions are transparent and liquid from mushrooms has evaporated. Add spinach to onion mixture and sautè over low heat for 1 to 2 minutes. Remove from heat and set aside.
In a large bowl, mix together tofu, lemon juice, salt, and pepper. Mash well with a potato masher or fork. Add contents of skillet to tofu mixture. Mix well, using your hands if necessary to combine all of the ingredients thoroughly.
Oil a medium-sized, rectangular baking pan or decorative casserole dish. Spoon 1/2 to 3/4 cup (120 to 180mL) tomato sauce onto the bottom of the pan. Spread evenly.
Fill manicotti tubes with tofu mixture. Place manicotti side by side in baking dish and cover with remaining tomato sauce and sprinkle lightly with nondairy Parmesan cheese. Cover pan loosely with aluminum foil; bake for 30 minutes. Remove foil for the last 10 minutes of baking time.
Allow manicotti to cool for approximately 15 minutes before serving. Garnish with chopped parsley.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
