SPINACH AND MUSHROOM MANICOTTI

[Guest guest]

The tasty filling in this recipe can also be used to make stuffed

shells or lasagna. If you can't find manicotti tubes at the store,

you can also spread the filling on cooked lasagna noodles, roll them

up jellyroll fashion, and set them side by side in a baking pan

for " lasagna roll-ups. "

Minestrone soup, a tossed green salad and fresh Italian bread make

ideal accompaniments to this dish.

 

Ingredients

6 manicotti tubes, cooked according to package instructions

 

1 10-ounce (285g) package of frozen chopped spinach, thawed (chopped

broccoli can be substituted)

 

2 Tbsp (30mL) olive oil

 

1/2 medium onion, chopped

 

1 tsp (3g) minced garlic

 

1/2 cup (45g) fresh mushrooms, sliced

 

16 ounces (455g) firm tofu

 

2 Tbsp (30mL) fresh lemon juice

 

1 tsp (6g) salt, if desired (sea salt if on a corn-free diet*)

 

1/2 tsp (2g) black pepper

 

2 cups (480mL) bottled, seasoned tomato sauce

 

Nondairy Parmesan cheese

 

1 Tbsp (3g) chopped fresh parsley

 

 

 

Directions

Preheat oven to 350°F (175°C). Drain spinach and squeeze out

remaining water. Set aside.

 

In a large skillet, sautè olive oil, onion, garlic and mushrooms over

medium heat for about 10 minutes or until onions are transparent and

liquid from mushrooms has evaporated. Add spinach to onion mixture

and sautè over low heat for 1 to 2 minutes. Remove from heat and set

aside.

 

In a large bowl, mix together tofu, lemon juice, salt, and pepper.

Mash well with a potato masher or fork. Add contents of skillet to

tofu mixture. Mix well, using your hands if necessary to combine all

of the ingredients thoroughly.

 

Oil a medium-sized, rectangular baking pan or decorative casserole

dish. Spoon 1/2 to 3/4 cup (120 to 180mL) tomato sauce onto the

bottom of the pan. Spread evenly.

 

Fill manicotti tubes with tofu mixture. Place manicotti side by side

in baking dish and cover with remaining tomato sauce and sprinkle

lightly with nondairy Parmesan cheese. Cover pan loosely with

aluminum foil; bake for 30 minutes. Remove foil for the last 10

minutes of baking time.

 

Allow manicotti to cool for approximately 15 minutes before serving.

Garnish with chopped parsley.