spinach tofu manicotti
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb fresh spinach, stems trimmed and well washed or (10 ounce) package frozen spinach, thawed
- kosher salt, plus 1/2 teaspoon
- 12 manicotti
- 3 cups marinara sauce
- 1 lb firm tofu, drain and crumble to resemble ricotta cheese
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1 cup freshly grated parmesan cheese (or a mixture of half Pecorino and Parmesan)
- 2 large eggs, lightly beaten
- 1 pinch freshly grated nutmeg
- fresh ground pepper
- 2 teaspoons unsalted butter, diced
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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Reviews
-
This dish was easy to make and it was very tasty. My husband and brother didn't like the sound of this dish when I mentioned it a week ago, but they both went back for seconds last night. (I left out that I made it with the tofu until they were finishing their second helping.) I followed the recipe pretty closely, but I added some garlic powder to the stuffing.
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We loved this recipe. This is unbelievably easy to make if you use oven ready manicotti. I forgot to buy the oven ready kind and the shell was a little chewy but the next day it had softened up perfectly. This reheats really well. I did add a little sauteed garlic to the filling but otherwise left the filling alone. Thanks for a ten star recipe.
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RECIPE SUBMITTED BY
crazymom
san jose, ca
I live in california. I have three kids which are all grown now, My grandson is 7years old and the love of my life. Was a stay at home mom until my husband passed away a few years ago. Enjoy crafts, sewing (which i don't do much of anymore),and cooking. Just started to put together a family cookbook, with long time favorites from over the years. Plus I always enjoy trying new recipes. new passions are sourdough and salsas. We have a garden each year that keeps me in fresh veges for most of the summer,GREAT.