Spinach Manicotti

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

Yield: 7 servings (serving size: 2 manicotti)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 28%
  • Fat: 11.1g
  • Saturated fat: 5.1g
  • Protein: 20.8g
  • Carbohydrate: 41.4g
  • Fiber: 4.5g
  • Cholesterol: 28mg
  • Iron: 3.4mg
  • Sodium: 594mg
  • Calcium: 439mg

Ingredients

  • 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

Preparation

  1. 1. Cook manicotti according to package directions, omitting salt and fat. Drain and set aside to cool.
  2. 2. Preheat oven to 375°.
  3. 3. Heat oil in a large skillet over medium heat. Add onion, and sauté 5 minutes. Stir in spinach; sauté 3 minutes.
  4. 4. Place spinach mixture, tofu, and next 7 ingredients in a food processor; process until smooth.
  5. 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. 6. Cover with foil; bake at 375° for 30 minutes. Remove foil, and bake an additional 20 minutes or until browned.
  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.
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