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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 4 oz. manicotti noodles (about 7) cooked to al-dente
- 16 oz jar of tomato sauce
- 10 oz. package of frozen chopped spinach, thawed and drained
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 package soft tofu, mashed
- 2 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black epper
Method
- Saute onion in olive oil until translucent. Stir in spinach and turn off heat.
- In a bowl, mix together tofu, lemon juice, garlic powder, salt, and pepper. Add the spinach-onion mixture and stir until well mixed.
- Preheat oven to 350 degrees.
- Pour a thin layer of tomato sauce on the bottom of a 9" x 13" pan.
- Fill each cooked shell with filling. Line the filled shells up in the pan and cover with the rest of the tomato sauce. Cover the pan to keep the shells from drying out.
- Bake for about 30 minutes, or until bubbling. S
