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Spinach and Tofu Manicotti |
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Serves: 4 Print this RecipePrep Time: 30 minutes (ready in 1 hour 10 minutes) - Yield: 4 servings 8 uncooked manicotti shells 2 cups spaghetti sauce 1 (8-ounce) package fat-free cream cheese 1 teaspoon dried basil leaves 1/8 teaspoon garlic powder 2 cups frozen cut leaf spinach thawed, well drained 1/4 cup grated Parmesan cheese 1 (12-ounce) package firm tofu drained 1/2 cup shredded mozzarella cheese 1. Cook manicotti to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish. 3. In large bowl, combine cream cheese, basil and garlic powder; mix well. Add spinach, Parmesan cheese and tofu; mix with fork until texture resembles cottage cheese. 4. Stuff tofu mixture into each cooked manicotti; arrange in baking dish over sauce. Top with remaining 1 cup sauce. Cover tightly with foil. 5. Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Remove foil; sprinkle with mozzarella cheese. Let stand 5 minutes before serving. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 400 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% * Sodium: 1100 mg 46% * Total Carbohydrate: 45 g 15% * Dietary Fiber: 5 g 20% * Sugars: 5 g * Protein: 30 g * Vitamin A: 70% * Vitamin C: 20% * Calcium: 70% * Iron: 25% * Dietary Exchanges: 3 Starch, 3 Lean Meat or 3 Carbohydrate, 3 Lean Meat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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