Tofu & Spinach Manicotti
|Onion||1 Medium, chopped|
|Celery stalks||3 , chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Dry oregano leaves||2 Teaspoon|
|Olive oil||2 Tablespoon|
|Tomato puree||30 Ounce (2 Cans, 15 Ounce Each, Unsalted Or Regular)|
|Dry red wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Soft tofu||1 Pound, drained, rinsed|
|Thawed frozen chopped spinach||10 Ounce, squeezed dry (1 Package)|
|Dried manicotti shells||6 Ounce (12 Shells)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
In a 10- to 12-inch frying pan over medium-high heat, stir onion, celery, garlic, and oregano in oil often until onion is limp, about 8 minutes.
Add puree, wine, and water.
Cover and simmer 25 minutes; stir often.
Mix tofu and spinach well.
Stuff manicotti with this mixture.
Spread 1 3/4 cups of the tomato sauce in a 9- by 13-inch pan.
Set manicotti in sauce; cover with remaining sauce.
Bake, covered, in a 375° oven until pasta is tender when pierced, about 50 minutes.
Sprinkle with cheese
Serving size: Complete recipe
Calories 2177 Calories from Fat 490
% Daily Value*
Total Fat 55 g85%
Saturated Fat 12.3 g61.7%
Trans Fat 0 g
Cholesterol 44.2 mg14.7%
Sodium 1049.6 mg43.7%
Total Carbohydrates 288 g96%
Dietary Fiber 54.3 g217.2%
Sugars 62.9 g
Protein 82 g164.4%
Vitamin A 650.6% Vitamin C 328.1%
Calcium 100.7% Iron 178.1%
*Based on a 2000 Calorie diet