spinach tofu manicotti

Recipe by crazymom
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • bring a large pot of water to a boil over high heat, and season generously with salt.
  • Fill a medium bowl with ice water and season with salt, as well.
  • Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
  • Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
  • Drain and squeeze the excess water from the spinach, and finely chop.
  • Alternatively, if using thawed spinach, simply squeeze, and finely chop.
  • In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
  • Drain and pat dry.
  • Preheat the oven to 350 degrees F.
  • Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
  • In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
  • Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
  • Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
  • Cover with the remaining sauce.
  • Scatter the remaining cheese on top and dot with the butter.
  • Bake for 30 minutes.
  • Serve immediately.
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