Spinach Manicotti

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.