Spinach Tofu Manicotti

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You can use a jar of sauce or make you own for the manacotti

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Steps

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Bring a large pot of water to a boil over high heat , and season generously with salt.

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Fill a medium bowl with ice water and season with salt , as well.

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Boil the spinach , uncovered , until tender , about 3 to 4 minutes.

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Remove with a slotted spoon , , and immediately plunge the spinach into the ice water.

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Drain and squeeze the excess water from the spinach , and finely chop.

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Alternatively , if using thawed spinach , simply squeeze , and finely chop.

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In the same large pot of boiling water , cook the pasta shells until al dente , tender but still slightly firm.

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Drain and pat dry.

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Preheat the oven to 350 degrees f.

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Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.

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In a medium mixing bowl , evenly combine the tofu , mozzarella , and 1 / 3 cup of the parmesan , the eggs , and the spinach.

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Season with the 1 / 2 teaspoon salt , nutmeg , and pepper to taste.

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Spoon the cheese mixture into the manicotti shell and line them up in the baking .

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Ingredients

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fresh spinach, kosher salt, manicotti, marinara sauce, firm tofu, mozzarella cheese, parmesan cheese, eggs, nutmeg, fresh ground pepper, unsalted butter