Tofu Manicotti
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, manicotti shells
|
*
|
| 2 | pounds |
tofu
patted dry and mashed |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | cup |
soy milk
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| 1 | cup |
spinach
fresh, chopped |
|
| 4 | cups |
spaghetti sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, manicotti shells
|
*
|
| 907.2 | g |
tofu
patted dry and mashed |
|
| 2 | each |
garlic cloves
minced |
|
| 118 | ml |
soy milk
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
sugar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
parsley leaves
minced fresh |
|
| 237 | ml |
spinach
fresh, chopped |
|
| 946 | ml |
spaghetti sauce
|
|
Directions
Prepare the manicotti according to package directions.
Gently drain and rinse the noodles.
Preheat the oven to 350℉ (180℃).
In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using.
Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce.
Gently spoon the tofu mixture into each manicotti until they are all full.
Place the filled manicotti noodles in one layer on top of the spaghetti sauce.
Pour the remaining sauce over the stuffed noodles.
Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles.
