Easy Manicotti Alla Romana |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Originally seen in the Vegetarian Times Complete Cookbook. 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.
|
|