Stuffed Manicotti Florentine


Number of Servings: 
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  • 1 pkg Nasoya Silken Tofu
  • 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)
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 tbls grated soy Parmesan cheese
Preparation Method: 

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 sprinkle 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.

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