Spinach and Tofu Manicotti

Treat your family with a classic Italian dinner! Enjoy this pasta made with tofu and spinach - ready in about an hour.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 1 hr 10 min

Ingredients

8: uncooked manicotti

2: cups spaghetti sauce

1: (8-oz.) pkg. fat-free cream cheese

1: teaspoon dried basil leaves

1/8: teaspoon garlic powder

2: cups frozen cut leaf spinach, thawed, squeezed to drain*

1/4: cup grated Parmesan cheese

1: (12.3-oz.) pkg. firm tofu, drained, cut into cubes

2: oz. (1/2 cup) shredded mozzarella cheese

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Directions

1 Cook manicotti to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.
3 In large bowl, combine cream cheese, basil and garlic powder; mix well. Add spinach, Parmesan cheese and tofu; mix with fork until texture resembles cottage cheese.
4 Stuff tofu mixture into cooked manicotti; arrange in baking dish over sauce. Top with remaining 1 cup sauce. Cover tightly with foil.
5 Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Uncover; sprinkle with mozzarella cheese. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

* To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe

Calories: 400
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4g, 4% ),
Cholesterol: 20mg; 20%;
Sodium: 1100mg; 1100%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 20%;
Calcium: 70%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Bevrs

report Posted Jan. 6, 2012 6:29 PM

P.S.: I forgot to comment on the ingredient portions. There was almost twice as much filling as there were manicottis; next time, I'll either cut the ingredients all in half or use twice as many manicottis.

Bevrs

report Posted Jan. 6, 2012 6:27 PM

This is very good. I am lactose intollerant, so I haven't had canneloni or manicotti since -- well -- forever. I used soy mozzarella and soy cream cheese. It came out great and wasn't as heavy as I was expecting it to be; even hubby, who hates spinach and tofu, loved it. I'll definitely be making this again.