Stuffed Manicotti Florentine
6
Entrée
Soft Tofu
Vegetarian, Vegan, Dairy Free
Nasoya
1 pkg Nasoya Soft Tofu, rinsed and patted dry
1 (8 oz) package manicotti
1 (26 oz) jar spaghetti sauce
2 (10 oz) pkgs frozen chopped spinach, thawed and well drained
3 tbls fresh chopped parsley (or 1 T dried)
1/4 tsp salt
1/4 tsp ground black pepper
1 tbls grated soy Parmesan cheese
Cook manicotti according to package directions; drain. Preheat oven to 350˚ F. Pour a thin layer of spaghetti sauce in the bottom of a large baking dish. In medium bowl, mash tofu with a fork, then mix in the spinach, parsley, salt and pepper. Stuff the manicotti with the tofu filling, and arrange in a single layer over the sauce. Spoon remaining sauce over the manicotti and sprinkly with soy Parmesan. Cover and bake for 35 minutes or until bubbly. Uncover, bake 5 minutes longer, then remove from heat and let stand 10 minutes before serving.
