Tofu and Spinach Stuffed Manicotti
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 manicotti
- Serves:
- 6
ingredients
- 1 (16 ounce) package of 12 manicotti (Large pasta tubes)
- 1 (16 ounce) package tofu
- 1 egg
- 1⁄4 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon dried onion
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon garlic salt
- 1⁄2 cup finely chopped fresh spinach
- 2 tablespoons finely chopped fresh parsley
- 1 (32 ounce) jar pasta sauce, I like Newman's Marinara with Mushrooms
- 8 ounces shredded mozzarella cheese
- 1⁄4 cup freshly grated parmesan cheese
directions
- Preheat oven to 350 degrees.
- Boil a large pot of water and cook manicotti 6 minutes, or until slightly soft. Drain and set aside.
- Crumble the tofu while pasta is cooking. Add remaining ingredients to tofu, except for the pasta sauce and the cheese. Stir until blended.
- Stuff each pasta shell with the tofu mixture.
- Pour half the pasta sauce into a 13" x 9" pan.
- Fill manicotti with the filling using a small spoon, or a pastry tube.
- Put the rest of the sauce on top of the manicotti.
- Cover with foil, and bake for 20 minutes.
- * You can skip the egg and the cheese if you are making this vegan. I think it will still taste great.
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