6 servings
Ingredients |
2 Tbs Olive Oil
1 C Onion, Chopped
1 1/2 C Celery, chopped
3 cloves Garlic, minced
1 tsp. ea. Oregano, basil, thyme
2) 15 oz. cans Tomato puree
2 C Water
1 lb. Soft tofu, drained, rinsed
10 oz. pkg. Frozen chopped spinach, thawed, squeezed dry
12 Manicotti tubes, dry
1 C Mozzarella cheese, part-skim, shredded
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Directions |
'In large, non-stick fry pan, saute onion, celery, garlic, basil, thyme, oregano in oil. Cook, stirring often, until onion is soft. Add tomato puree and water. Bring to a boil; reduce heat, cover, simmer 25 minutes, stirring often.
Meanwhile, mix tofu and spinach in a bowl and blend well. Evenly stuff dry manicotti with mixture. Spread half the tomato sauce in 9x13" baking pan. Set manicotti in sauce; top with remaining sauce.
Cover and bake in 375 degree oven until pasta is tender (about 50 minutes). Sprinkle with mozzarella cheese.
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Nutritional info |
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1 serving = 1 fat, 1 1/2 meat/protein, 1 starch, 4 vegetable
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