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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This manicotti recipe replaces ricotta with tofu for extra protein, less fat and a healthier alternative to fattening cheeses without compromising the taste! Ingredients:
1 (8 ounce) package manicotti |
1 1/2 cups firm tofu |
2 cups fat-free cottage cheese |
4 ounces fat free cream cheese |
1/2 cup freshly grated parmesan cheese |
1 tablespoon parsley flakes |
1 1/2 cups part-skim mozzarella cheese |
1 teaspoon salt |
1/2 teaspoon pepper |
4 cups spaghetti sauce |
Directions:
1. Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Use mixer to combine all the ingredients and make tofu into consistency of ricotta cheese. Cover bottom bottom of pan with light layer of spaghetti sauce. Stuff manicotti shells with cheese and tofu mixture. Pour remaining spaghetti sauce over all. Cook, or cover meal with heavy freezer foil and freeze for later use. To serve from freezer, thaw first. To cook, bake covered for 45 minutes at 350 degrees. Uncover, sprinkle parmesan cheese over top and cook an additional 10 minutes until cheese melts.
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