Easy Manicotti Alla Romana

Submitted by Nourished Homestead

"Originally seen in the Vegetarian Times Complete Cookbook."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6

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

1. Saute onion and garlic in 3 quart saucepan until golden. Add mushrooms and cook until browned, about 5 minutes.
2. Add spinach to pan and heat through.
3. Puree tofu in a food processor. Add parmesan, salt, pepper, and nutmeg and blend. Pour mixture over spinach. Mix well and heat through.
4. 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).
5. 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.