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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A delicious twist on a traditional manicotti meal. Ingredients:
1 (12 ounce) box jumbo pasta shells |
1 (10 ounce) package frozen spinach |
1 tablespoon olive oil |
1 small onion, diced |
2 garlic cloves |
12 1/3 ounces bog extra firm tofu, drained |
2 tablespoons lemon juice |
1/8 cup basil, chopped |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 1/2 cups spaghetti sauce |
4 tablespoons pine nuts |
Directions:
1. Preheat oven to 375 degrees. Cook pasta shells according to pkg directions. (Manicotti shells can be substituted if desired). Put frozen spinach in microwave and cook according to package directions. (You can substitute fresh spinach for the frozen if desired). In a skillet pan, heat oil on medium. Saute onion until lightly browned in pan. Stir in garlic and continue to cook until garlic is browned. Place tofu in a medium sized mixing bowl. Sprinkle the lemon juice over the tofu and stir until tofu resembles consistency of ricotta cheese. while tofu marinates in the juice, squeeze all excess water out of the spinach. Add tofu, spinach, basil, salt and pepper to the skillet and cook on low heat for 10 minutes. Spread spaghetti sauce on the bottom of the pan. Scoop filling into shells or manicotti shells and arrange on top of the spaghetti sauce. Bake for 15 minutes, then raise oven heat to broil, sprinkle shells with pine nuts and broil for approximately 5 minutes. Serve with additional spaghetti sauce and feta cheese on top if desired.
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