Prep Time
20 Mins
Cook Time
1 Hour 20 Mins
Yield
7 servings (serving size: 2 manicotti)

Processing tofu with part-skim ricotta cheese gives the filling the creaminess of full-fat ricotta.

How to Make It

Step 1

Cook manicotti according to package directions, omitting salt and fat. Drain and set aside to cool.

Step 2

Preheat oven to 375°.

Step 3

Heat oil in a large skillet over medium heat. Add onion, and sauté 5 minutes. Stir in spinach; sauté 3 minutes.

Step 4

Place spinach mixture, tofu, and next 7 ingredients in a food processor; process until smooth.

Step 5

Spoon about 1/4 cup ricotta mixture into each manicotti. Pour one-third of pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed manicotti in a single layer over sauce, and top with remaining sauce. Sprinkle with mozzarella cheese.

Step 6

Cover with foil; bake at 375° for 30 minutes. Remove foil, and bake an additional 20 minutes or until browned.

Step 7

Note: You'll have about 1 cup of filling left over. Feel free to fill extra shells, but make sure to buy an extra package of manicotti at the store--a standard package contains 14 shells.

Oxmoor House Healthy Eating Collection

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