pasta - Mangia Manicotti

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* Exported from MasterCook *

 

Mangia Manicotti

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 T. olive oil

1/2 onion -- small dice

2 cloves garlic -- minced (2 to 3)

3 to 4 oz. fresh spinach -- washed and chopped

1 lb. regular soft tofu -- pressed of excess water

1 oz. sundried tomatoes -- soaked in hot water until soft,

coarsley chopped (reserve the soaking liquid)

1 T. nutritional yeast

2 T. reserved soaking liquid

2 T. lemon juice

salt and pepper to taste

3 cups tomato sauce

1 box manicotti tubes -- boiled until slightly softened, but

not limp

 

 

Saute onion in oil over low to med. heat until slightly golden, about 5-7

minutes. halfway through, add the garlic. If the onion is sticking to the pan,

add a splash of reserved sundried tomato liquid or white wine. Add spinach and

cook until softened. Remove from heat. Crumble tofu into a food processor;add

sundried tomatoes, yeast, soaking liquid, lemon juice, salt and pepper and pan

mixture. Blend, scraping down sides, until very well mixed. Romove from

processor and refrigerate in covered bowl for at least an hour. Fill each shell

with about 2 oz. filling. Lightly layer a baking dish with tomato sauce. Line up

stuffed shells and cover with remainder of tomato sauce. Cover and bake for

about 30 min. in pre-heated oven at 325 F. Tastes best if you let the flavors

marry for serveral hours.

 

Serves: 4-5

 

 

 

 

Source:

" http://vegweb.com/frames/index/casseroles/index-frames.shtml "

 

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Per Serving (excluding unknown items): 575 Calories; 54g Fat (80.3% calories

from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

1131mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit; 11 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0