Cheese/Spinach Stuffed Manicotti

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* Exported from MasterCook *

 

Cheese/Spinach Stuffed Manicotti

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 103

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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12 shells manicotti

1 cup fat-free ricotta cheese

1/4 cup Mori-Nu Extra Firm Lite Silken Tofu

1 package frozen spinach -- chopped fine

4 tablespoons onion -- chopped fine

26 ounces jarred pasta sauce

 

Serving Size: 6

 

Or delicious served with beer/cheese sauce instead of pasta. See below.

 

Cook manicotti shells according to package directions. Place the tofu in

food processor and process well to creamy consistency pour into large

mixing bowl, add ricotta cheese, spinach, thawed and very well drained and

onion. Mix well. Place in pasty tube to fill manicotti shells. Fill

shells. Put small amount of sauce of your choice on bottom of baking dish,

place manicotti shells on top. Pour small amount of sauce of your choice

over the top of shells. Set sauces aside to be heated and serve over

finished dish. Cover baking dish and bake in 350 degree oven for 30-40

minutes. Serve with additional sauce of choice. Garnish with fresh

parsley or basil.

 

Serve with leafy salad or vegetable of choice and hot crusty bread. Delicious.

 

Comment: beer/cheese sauce: slowly melt one half carton fat-free cheese

loaf with 1/4 to 1/2 cup of dark ale beer.

 

(Nutritional analysis contains break down for pasta sauce and does not

contain break down for cheese sauce): Calories 262. Eat 1.3, Cholesterol

0. Carbohydrate 46.5, Fiber 3.3, Protein 16, Sodium 285, Potassium 137,

Calcium 48.

 

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