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Рецепт Spinach Manicotti
by Global Cookbook

Spinach Manicotti
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Ингредиенты

  • 1 box manicotti tubes, boiled to al dente and set aside
  • 1 cube low-fat tofu, note 1
  • 1 bn Fresh spinach, note 2
  • 1/2 c. Onion, minced
  • 1/2 x Mushrooms, minced
  • 3 x Cloves garlic, crushed and minced
  • 2 Tbsp. Cumin, note 3
  •     Good sauce to cover these, note 4

Инструкции

  1. Note 1: I used to use cottage cheese, but tried tofu and it worked well and kept it's shape even better. I used Mori-Nu.
  2. Note 2: I would guess about two c. fresh, that, of course, once heated at all would really only give you about 3/4 c..
  3. Note 3: I think I use slightly more than this, but I LOVE Cumin!
  4. Note 4: I generally make my own; however, last nite I wanted food NOW, so I used a jar of healthy choice Garlic Lovers.
  5. 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.
  6. This is one of those recipes which can be easily changed, so if the spirit moves you for more mushrooms or possibly something, do it.
  7. To begin, I placed the cleaned spinach in a covered bowl in the microwave with some water to quick steam for a couple of min. Drain and chop.
  8. Then, I put the minced onions, mushrooms, and garlic in a glass bowl in the microwave for a couple of min to soften and infuse flavors just a tad. Blend your tofu and mix this and the spinach into the vegetables. Then add in cumin and blend.
  9. Add in 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 mix.
  10. 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.
  11. Bake at 350 for about 35 min.
  12. 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 which carrots in the filling would be wonderful!