spinach tofu manicotti

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb fresh spinach, stems trimmed and well washed or 1 (10 ounce) package frozen spinach, thawed
• kosher salt, plus 1/2 teaspoon
• 12 manicotti
• 3 cups marinara sauce
• 1 lb firm tofu, drain and crumble to resemble ricotta cheese
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1 cup freshly grated parmesan cheese (or a mixture of half pecorino and parmesan)
• 2 large eggs, lightly beaten
• 1 pinch freshly grated nutmeg
• fresh ground pepper
• 2 teaspoons unsalted butter, diced

Recipe

• 1 bring a large pot of water to a boil over high heat, and season generously with salt.
• 2 fill a medium bowl with ice water and season with salt, as well.
• 3 boil the spinach, uncovered, until tender, about 3 to 4 minutes.
• 4 remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
• 5 drain and squeeze the excess water from the spinach, and finely chop.
• 6 alternatively, if using thawed spinach, simply squeeze, and finely chop.
• 7 in the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
• 8 drain and pat dry.
• 9 preheat the oven to 350 degrees f.
• 10 cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
• 11 in a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the parmesan, the eggs, and the spinach.
• 12 season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
• 13 spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
• 14 cover with the remaining sauce.
• 15 scatter the remaining cheese on top and dot with the butter.
• 16 bake for 30 minutes.
• 17 serve immediately.