Spinach Manicotti

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


7 servings (serving size: 2 manicotti)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 1 Hour, 20 Minutes

Nutritional Information

Calories 353
Caloriesfromfat 28 %
Fat 11.1 g
Satfat 5.1 g
Protein 20.8 g
Carbohydrate 41.4 g
Fiber 4.5 g
Cholesterol 28 mg
Iron 3.4 mg
Sodium 594 mg
Calcium 439 mg


14 uncooked manicotti
1 teaspoon olive oil
1 cup chopped onion
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (12.3-ounce) package silken soft tofu, drained
1 (15-ounce) carton part-skim ricotta cheese
3 garlic cloves, minced
3/4 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup egg substitute
1/2 teaspoon black pepper
1 (26-ounce) jar tomato-and-basil pasta sauce (such as Classico)
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese


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

2. Preheat oven to 375°.

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

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

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.

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

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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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