Oregano Pesto Manicotti

"A delicious recipe I got from a newspaper clipping."
 
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Ready In:
1hr 35mins
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350.
  • Sauce:

  • Heat two tablespoons olive oil in large pan and saute garlic and onion several minutes.
  • Add tomatoes, oregano, lemon slices an bay leaves.
  • Book over medium high heat about thirty minutes, stirring occasionally.
  • Reduce the heat and add the port.
  • Cook about 15 minutes longer until the sauce is rather thick.
  • Turn off the heat and set aside.
  • Filling:

  • Cook the manicotti noodles in a very large pot until almost al dente.
  • Note: The noodles MUST be undercooked to stuff them.
  • Slice the tofu, then mash in a large bowl, add ricotta, sour cream, egg and oregano.
  • Combine well.
  • Add the mozzarella and parmesan and stir to incorporate.
  • Stuff each noodle with the cheese mixture, preferably with a baby spoon or 1 t measuring spoon.
  • Rub a 9x13 inch baking dish with one T olive oil.
  • Arrange the stuffed manicotti in the pan in a single layer.
  • Spoon the sacue over them along their center and bake, covered 35 minutes.

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