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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 7 |
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Processing tofu with part-skim ricotta cheese gives the filling the creaminess of full-fat ricotta. Ingredients:
14 uncooked manicotti |
1 teaspoon olive oil |
1 cup chopped onion |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (12.3-ounce) package silken soft tofu, drained |
1 (15-ounce) carton part-skim ricotta cheese |
3 garlic cloves, minced |
3/4 cup grated parmigiano-reggiano cheese |
1/2 cup chopped fresh basil |
1/4 cup chopped fresh oregano |
1/4 cup egg substitute |
1/2 teaspoon black pepper |
1 (26-ounce) jar tomato-and-basil pasta sauce (such as classico) |
cooking spray |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cook manicotti according to package directions, omitting salt and fat. Drain and set aside to cool.
2. Preheat oven to 375°.
3. Heat oil in a large skillet over medium heat. Add onion, and sauté 5 minutes. Stir in spinach; sauté 3 minutes.
4. Place spinach mixture, tofu, and next 7 ingredients in a food processor; process until smooth.
5. Spoon about 1/4 cup ricotta mixture into each manicotti. Pour one-third of pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed manicotti in a single layer over sauce, and top with remaining sauce. Sprinkle with mozzarella cheese.
6. Cover with foil; bake at 375° for 30 minutes. Remove foil, and bake an additional 20 minutes or until browned.
7. Note: You'll have about 1 cup of filling left over. Feel free to fill extra shells, but make sure to buy an extra package of manicotti at the store-a standard package contains 14 shells.
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