Name: Easy Manicotti Alla Romana
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 2 cups onions, diced; 1 tablespoon garlic, minced; 1 cup mushroom, sliced; 4 (12 ounce) packages frozen spinach, thawed and squeezed dry; 1 (10 1/2 ounce) box firm tofu; 1/2 cup parmesan cheese, grated; 1 teaspoon salt; 1 teaspoon black pepper; 1/4 teaspoon nutmeg; 8 ounces manicotti; 2 cups marinara sauce

Recipe by Nourished Homestead

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Originally seen in the Vegetarian Times Complete Cookbook.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

2 tablespoons olive oil
2 cups onions, diced
1 tablespoon garlic, minced
1 cup mushroom, sliced
4 (12 ounce) packages frozen spinach, thawed and squeezed dry
1 (10 1/2 ounce) box firm tofu
¹⁄₂ cup parmesan cheese, grated
1 teaspoon salt
1 teaspoon black pepper
¹⁄₄ teaspoon nutmeg
8 ounces manicotti
2 cups marinara sauce

directions

Saute onion and garlic in 3 quart saucepan until golden. Add mushrooms and cook until browned, about 5 minutes.
Add spinach to pan and heat through.
Puree tofu in a food processor. Add parmesan, salt, pepper, and nutmeg and blend. Pour mixture over spinach. Mix well and heat through.
OPTIONAL: boil manicotti in 4 quarts of salted water for one minute, and bathe in cold water. (This is the step per the original instructions, but I've never found it necessary to cook manicotti for a casserole -- and they are much easier to stuff when dry).
Stuff each manicotti with about 1/2 cup of the spinach mixture. Place in casserole dish and cover with marinara. Place foil over dish and bake 45 minutes.

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