Spinach Manicotti
Ingredients:
1 jar prepared Marinara or Spaghetti Sauce (I use Classico)
12 Pasta Shells - cooked all dente
1 bag of Organic Baby Spinach
1 package of firm tofu (can substitute Ricotta cheese)
1/2 cup chopped onion
2-3 chopped garlic cloves
1 egg
1/4 cup of fresh basil
1 cup of mozzarella cheese
red pepper flakes
salt and pepper
Preheat the oven to 350 F. Microwave the spinach until wilted and squeeze out any excess moisture. Saute the onion and garlic in a little olive oil until soft - add in red pepper flakes. In a food processor, put in the tofu, onion mixture, egg, and basil. Pulse until well blended. Pour half of the marinara sauce into a baking pan. Scoop 1 to 2 tablespoons of tofu filling into each shell and line the shells up in the baking pan. Cover with remaining sauce and top with mozzarella cheese. Bake for 20 to 30 minutes until bubbly. Serve with a simple side salad.
***Energy Saving tip: Don't won't to heat up your kitchen - use a crock pot instead. Layer the ingredients in your crock pot and cook on high until bubbly. If possible, place your crockpot outdoors while your manicotti bakes.
***For an exta nutritional boost: Puree steamed veggies and stir into the sauce before use.
