Spinach Manicotti Recipe
Servings: 1
Ingredients
- 1 box manicotti tubes, boiled to al dente and set aside
- 1 cube low-fat tofu, note 1
- 1 bn Fresh spinach, note 2
- 1/2 c. Onion, minced
- 1/2 x Mushrooms, minced
- 3 x Cloves garlic, crushed and minced
- 2 Tbsp. Cumin, note 3
- Â Â Good sauce to cover these, note 4
Directions
- Note 1: I used to use cottage cheese, but tried tofu and it worked well and kept it's shape even better. I used Mori-Nu.
- Note 2: I would guess about two c. fresh, that, of course, once heated at all would really only give you about 3/4 c..
- Note 3: I think I use slightly more than this, but I LOVE Cumin!
- Note 4: I generally make my own; however, last nite I wanted food NOW, so I used a jar of healthy choice Garlic Lovers.
- I made this last nite and it was wonderful! Hope everyone likes it. I modified this from a recipe on the back of my manicotti pasta box. Most of my measurements are approximate, so if you think you need more, use it.
- This is one of those recipes which can be easily changed, so if the spirit moves you for more mushrooms or possibly something, do it.
- To begin, I placed the cleaned spinach in a covered bowl in the microwave with some water to quick steam for a couple of min. Drain and chop.
- Then, I put the minced onions, mushrooms, and garlic in a glass bowl in the microwave for a couple of min to soften and infuse flavors just a tad. Blend your tofu and mix this and the spinach into the vegetables. Then add in cumin and blend.
- Add in a bit of the sauce to the bottom of the pan to prohibit the tubes from sticking. Then, begin to stuff your shells with the above tofu mix.
- Spread with your sauce of choice. The original recipe calls for parmesan cheese on top; I used the far free parmesan and had no problems with it.
- Bake at 350 for about 35 min.
- It is great with a big salad with tangy dressing and garlic bread. As I said, easily adaptable recipe. As I was eating, I kept thinking which carrots in the filling would be wonderful!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 206 | |
| Calories from Fat 52 | 25% |
| Total Fat 6.05g | 8% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 249mg | 10% |
| Potassium 1917mg | 55% |
| Total Carbs 28.34g | 8% |
| Dietary Fiber 8.3g | 28% |
| Sugars 8.03g | 5% |
| Protein 16.53g | 26% |
