Spinach Manicotti
Ingredients
2 Tbs Olive Oil
1 C Onion, Chopped
1 1/2 C Celery, chopped
3 cloves Garlic, minced
1 tsp. ea. Oregano, basil, thyme
2) 15 oz. cans Tomato puree
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 C Onion, Chopped
1 1/2 C Celery, chopped
3 cloves Garlic, minced
1 tsp. ea. Oregano, basil, thyme
2) 15 oz. cans Tomato puree
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
Methods/steps
'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
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
Cover and bake in 375 degree oven until pasta is tender (about 50 minutes)
Sprinkle with mozzarella cheese
Cook, stirring often, until onion is soft
Add tomato puree and water
Bring to a boil; reduce heat, cover, simmer 25 minutes, stirring often
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
Cover and bake in 375 degree oven until pasta is tender (about 50 minutes)
Sprinkle with mozzarella cheese
Reviews
