Date: Wed, 14 Jan 1998 10:12:09 -0800
From: JHEINEMAN@PILLSBURY.COM
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 that can be easily
changed, so if the spirit moves you for more mushrooms or something,
do it.
Spinach manicotti
1 box manicotti tubes, boiled to al dente and set aside
1 cube low-fat tofu (I used to use cottage cheese, but tried tofu and
it worked well and kept it's shape even better. I
used Mori-Nu)
1 bunch fresh spinach (I would guess about two cups fresh, which, of
course, once heated at all would really only
give you about 3/4 cup)
1/2 cup onion, chopped
1/2 mushrooms, chopped
3 cloves garlic, crushed and chopped
2 tablespoons of cumin (I think I use slightly more than this, but I
LOVE Cumin!)
Good sauce to cover these (I generally make my own; however, last nite
I wanted food NOW, so I used a jar of
healthy choice Garlic Lovers)
To begin, I placed the cleaned spinach in a covered bowl in the
microwave with some water to quick steam for a couple of minutes.
Drain and chop.
Then, I put the chopped onions, mushrooms, and garlic in a glass bowl
in the microwave for a couple of minutes to soften and infuse flavors
just a tad. Blend your tofu and mix this and the spinach into the
vegetables. Then add cumin and blend.
Add 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
mixture. 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 minutes.
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
that carrots in the filling would be wonderful!
kwvegan vegan