Ingredients for Spinach Tofu Manicotti
- Fresh Spinach
- Kosher Salt
- Manicotti
- 2 cups marinara sauce (homemade or store-bought)
- Firm Tofu
- Mozzarella Cheese
- Parmesan Cheese
- 2 large eggs
- 1/4 teaspoon ground nutmeg
- Fresh Ground Pepper
- Unsalted Butter
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How to Make Spinach Tofu Manicotti
- Bring a large pot of salted water to a boil. Add manicotti shells and cook according to package directions until al dente. Drain and rinse with cold water; set aside.
- If using fresh spinach: Bring a medium saucepan of salted water to a boil. Add spinach and cook for 3-4 minutes, or until wilted. Immediately plunge into a bowl of ice water to stop cooking. Drain well and squeeze out excess water. Finely chop.
- If using frozen spinach: Thaw and squeeze out excess water. Finely chop.
- Preheat oven to 350°F (175°C).
- Press and crumble the tofu. In a large bowl, combine crumbled tofu, shredded mozzarella, 1/3 cup Parmesan cheese, eggs, chopped spinach, salt, nutmeg, and pepper. Mix well.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Gently fill each manicotti shell with the tofu mixture. Arrange the filled shells in the prepared baking dish.
- Pour the remaining marinara sauce over the manicotti.
- Sprinkle the remaining 1/3 cup Parmesan cheese over the sauce.
- Dot the top with butter pieces.
- Bake for 30 minutes, or until bubbly and heated through.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
50g
Fat
41g
Carbs
7g
