1 diced Onion (or 1/2 of a 12oz bag of Frozen Chopped Onion)
1 to 2 teaspoons Minced Garlic
|Casserole Dish lined with thin layer of Spaghetti Sauce.|
1 (14 to 16 ounce) package firm tofu, mashed with fork (I prefer the refrigerated kind in plastic tubs to the aseptically packaged varieties)
2 Tablespoons Lemon Juice
½ teaspoon Salt
½ teaspoon Pepper
*Optional Mushrooms may be added, if desired
Above spinach mixture
Use mixture to fill one package UNCOOKED
Manicotti Shells, about 11-14 shells.
|Tofu and Spinach Filling|
in the bottom of an oiled casserole (the one you will use for baking).
Top with filled Manicotti Shells. COMPLETELY COVER SHELLS in Spaghetti Sauce. Cover casserole. Casserole may be frozen or baked at this point.
Before baking, thaw 24 hours in refrigerator.
On baking day, COVER thawed casserole and bake for 45 to 60 minutes at 350degrees Fahrenheit, until heated through, and pasta is cooked.
(I use Glad Press & Seal for Freezing, as it is much more airtight than foil. But, I use foil for baking.)
|Casserole Ready to Freeze or Bake.|
|Filled Manicotti Shells|
**Oil may be used for sauteing, but is not necessary. I usually omit it.
If desired, Bread crumbs may be sauteed in buttery spread (such as Earth Balance) with garlic salt to top casserole after baking. This adds eye-appeal and texture as well as flavour.
Serve with Garlic Bread or Toast and Salad.
Tip for Dining with Omnivores: This look-alike, super-easy to prepare Cheese Manicotti may be served alongside. (I'm indebted to this website for the no-boil method for my Manicotti dish : ) Alternately, Grilled Chicken may be served along side.
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