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Print this Recipe    Manicotti 15

Stuffed Manicotti in Tomato Sauce

1 tbsp. olive or canola oil
1 onion, minced
3 cloves garlic, minced
10 oz fresh spinach, chard, or kale, washed, de-stemmed, and chopped
1 lb firm tofu, divided
1/4 tsp. nutmeg
1/4 tsp. salt, or to taste
8 oz dry manicotti, cooked until al dente
2 cups tomato sauce
1 cup fresh bread crumbs

Preheat oven to 350 degrees. Lightly oil a 9" x 13" baking dish.
Set aside. In a large pan, saute onion and garlic in oil for 3
minutes. Add spinach, chard, or kale, cover, and steam until greens
are wilted. Transfer to a mixing bowl, and add half of the tofu (8
ounces), crumbled, nutmeg, and salt. Set aside.

In a food processor, blend the remaining 8 ounces of tofu until
smooth. Add to vegetable mixture and stir to combine.

Fill cooked manicotti tubes with tofu mixture, and layer filled
manicotti in prepared pan. Pour tomato sauce evenly over everything.
Bake, covered, for 30 minutes. Sprinkle bread crumbs over the top,
and bake, uncovered, for 10 to 15 minutes, or until bread crumbs
are toasted.

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