Spinach And Tofu Manicotti Recipes

SPINACH AND TOFU MANICOTTI

Steps:

• Cook manicotti to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.
• 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.
• Stuff tofu mixture into cooked manicotti; arrange in baking dish over sauce. Top with remaining 1 cup sauce. Cover tightly with foil.
• Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Uncover; sprinkle with mozzarella cheese. Let stand 5 minutes before serving.

SPINACH TOFU MANICOTTI

Steps:

• bring a large pot of water to a boil over high heat, and season generously with salt.
• Fill a medium bowl with ice water and season with salt, as well.
• Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
• Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
• Drain and squeeze the excess water from the spinach, and finely chop.
• Alternatively, if using thawed spinach, simply squeeze, and finely chop.
• In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
• Drain and pat dry.
• Preheat the oven to 350 degrees F.
• Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
• In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
• Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
• Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
• Cover with the remaining sauce.
• Scatter the remaining cheese on top and dot with the butter.
• Bake for 30 minutes.
• Serve immediately.

OVERNIGHT SPINACH MANICOTTI

Steps:

• In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight., Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

TOFU MANICOTTI

Steps:

• Combine the spaghetti sauce, tomatoes, zucchini, carrot and Italian seasoning; spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. , Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce. , Cover and bake at 375° for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving.

SPINACH CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
• Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F.
• Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
• Stir together all the spinach blend ingredients in a separate bowl and set aside.
• In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
• Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
• Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
• Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
• Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
• Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
• Bake uncovered for 5 minutes or until the cheese is melted.
• Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
• Enjoy!

SPINACH AND TOFU MANICOTTI

Steps:

• 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 each 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. Remove foil sprinkle with mozzarella cheese. Let stand 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 400 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% * Sodium: 1100 mg 46% * Total Carbohydrate: 45 g 15% * Dietary Fiber: 5 g 20% * Sugars: 5 g * Protein: 30 g * Vitamin A: 70% * Vitamin C: 20% * Calcium: 70% * Iron: 25% * Dietary Exchanges: 3 Starch, 3 Lean Meat or 3 Carbohydrate, 3 Lean Meat