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

Lorrie Corvin
Recipe by Oxmoor House October 2006


Recipe Summary

20 mins
1 hr 20 mins
1 hr 40 mins
7 servings (serving size: 2 manicotti)


Ingredient Checklist


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

  • Preheat oven to 375°.

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

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

  • 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.

  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

353 calories; calories from fat 28%; fat 11.1g; saturated fat 5.1g; protein 20.8g; carbohydrates 41.4g; fiber 4.5g; cholesterol 28mg; iron 3.4mg; sodium 594mg; calcium 439mg.