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Tofu & Spinach Manicotti

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  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

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Tofu & Spinach Manicotti Recipe