Spinach and Mushroom Manicotti
Related recipes: Cheese,
Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free,
Garlic, Herbs, Mushrooms, Onions,
Pasta, Side Dishes, Soy,
Spinach, Tomatoes, Vegan,
Vegetarian
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.
Preparation facts
Cooking Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hr
Servings: 3
Yield: 6 manicotti
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 Tbs (30mL) olive oil
1/2 medium onion, chopped
1 tsp (3g) minced garlic
1/2 cup (45g) fresh mushrooms, sliced
16 oz (455g) firm tofu
2 Tbs (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 Tbs (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.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 332
Calories from Fat 135 (41%)
% Daily Value*
23%Total Fat 15g
16%Saturated
Fat 3.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 7.9g
2%Cholesterol 7mg
80%Sodium 1928mg
32%Potassium 1123mg
11%Total
Carbohydrate 32g
25%Dietary
Fiber 6.2g
Sugars 10g
Sugar Alcohols 0g
43%Protein 22g