Ingredientes para Spinach And Kalamata Olive Stuffed Manicotti
- Firm Tofu
- 10 oz fresh spinach, washed and roughly chopped
- Kalamata Olive
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh Oregano
- 2 tablespoons olive oil
- Manicotti
- 24 oz jar of your favorite tomato sauce
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Cómo preparar Spinach And Kalamata Olive Stuffed Manicotti
- Preheat oven to 375°F (190°C).
- Press and drain the tofu thoroughly using a tofu press or paper towels. Set aside.
- In a food processor, combine the drained tofu, spinach, Kalamata olives, garlic powder, sea salt, black pepper, oregano, and olive oil.
- Process until completely smooth and creamy, resembling ricotta cheese. You may need to stop and scrape down the sides a few times.
- Spread about 1/4 of the tomato sauce evenly on the bottom of a 9x13 inch glass baking dish.
- Carefully fill each uncooked manicotti noodle with the tofu and spinach mixture using a spoon or piping bag. Be generous but avoid overfilling.
- Arrange the stuffed manicotti in a single layer on top of the sauce in the prepared baking dish.
- Pour the remaining tomato sauce evenly over the manicotti noodles.
- Cover the baking dish with aluminum foil.
- Bake for 25 minutes covered.
- Remove the foil and bake for an additional 10-15 minutes, or until the manicotti are heated through and the sauce is bubbly.
- Let cool for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
48g
Fat
14g
Carbs
8g
