Pasta - Spinach-stuffed Manicotti with Tomato Cream Sauce

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Spinach-stuffed Manicotti with Tomato Cream Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 manicotti -- cooked al dente

2 10 oz packages frozen chopped spinach -- thawed

2 cups firm tofu -- drained and crumbled

2 scallions -- minced

2 tablespoons fresh lemon juice

1 teaspoon minced fresh dill OR 1/4 teaspoon dried

dill

1/4 teaspoon ground nutmeg

salt and freshly ground pepper

2 tablespoons corn oil

2 tablespoons flour

2 1/2 cups rice milk

2 tablespoons tomato paste

1 cup silken tofu -- drained

1 cup fresh bread crumbs

2 tablespoons margarine -- melted

1 cup grated soy mozzarella

 

Drain the cooked manicotti in a colander and run under very cold water to stop

the cooking process. Reserve. Squeeze the spinach in a towel to remove as much

liquid as possible. Place in a bowl, add the firm tofu, scallions, lemon juice,

1/2 teaspoon of the dill, nutmeg, and salt and pepper to taste. Heat the oil in

a medium saucepan over medium heat, stir in the flour, and cook 2 minutes.

Reduce the heat to low. Whisk in the hot rice milk and tomato paste. Cook 2

minutes longer. Stir in the silken tofu, remaining 1/2 teaspoon dill, and salt

and pepper to taste. Remove the sauce from the heat. Preheat the oven to 350F.

Spray a 9 x 13-inch baking dish with vegetable cooking spray. Spread a layer of

the sauce in the dish. Stuff the manicotti with the spinach mixture, using a

small spoon, being careful not to overstuff. Place the stuffed manicotti in a

single layer in the prepared dish. Spoon the remaining sauce over the

manicotti. In a small bowl, combine the bre!

ad crumbs and margarine with a fork; blend in the soy cheese. Sprinkle over the

casserole. Cover with foil, and bake for 30 minutes. Uncover, and bake 10 more

minutes to allow the top to become golden brown.

 

 

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Per serving: 484 Calories (kcal); 20g Total Fat; (35% calories from fat); 23g

Protein; 58g Carbohydrate; trace Cholesterol; 312mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

3 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0