Oregano Pesto Manicotti

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Total Time
1hr 35mins
Prep
1 hr
Cook
35 mins

A delicious recipe I got from a newspaper clipping.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350.
  2. Sauce:.
  3. Heat two tablespoons olive oil in large pan and saute garlic and onion several minutes.
  4. Add tomatoes, oregano, lemon slices an bay leaves.
  5. Book over medium high heat about thirty minutes, stirring occasionally.
  6. Reduce the heat and add the port.
  7. Cook about 15 minutes longer until the sauce is rather thick.
  8. Turn off the heat and set aside.
  9. Filling:.
  10. Cook the manicotti noodles in a very large pot until almost al dente.
  11. Note: The noodles MUST be undercooked to stuff them.
  12. Slice the tofu, then mash in a large bowl, add ricotta, sour cream, egg and oregano.
  13. Combine well.
  14. Add the mozzarella and parmesan and stir to incorporate.
  15. Stuff each noodle with the cheese mixture, preferably with a baby spoon or 1 t measuring spoon.
  16. Rub a 9x13 inch baking dish with one T olive oil.
  17. Arrange the stuffed manicotti in the pan in a single layer.
  18. Spoon the sacue over them along their center and bake, covered 35 minutes.