Stuffed Manicotti

Stuffed Manicotti

This is a standby family favorite. I have served it many times, and I often find it is well received by Omnivores who don't have tofu as an everyday part of their diets.

Stuffed Manicotti

Stuffing:
Saute**

1 diced Onion (or 1/2 of a 12oz bag of Frozen Chopped Onion)

1 to 2 teaspoons Minced Garlic

Add:

Casserole Dish lined with thin layer of Spaghetti Sauce.

1 (10 to 12 ounce) package frozen, chopped spinach (thawed and drained and squeezed dry)
Mix:
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.

Place some

Spaghetti Sauce (store bought or home made)*

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

*Spaghetti Sauce should be fairly thin for this recipe. If yours is very thick, you should thin it with water, till it resembles the normal store bought sauce consistency.
**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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Family Favorite Lentil Soup

Despite my lack of photographic skills, this soup is full of beautiful colors
Orange Carrots, Red tomatoes, Green Spinach - lovely to look at.

I created this Lentil Soup recipe more than 20 years ago. It has been a long standing family favorite with children and adults alike. Some of the kids who grew up eating it are now making it for their own kids.

It's simple to make, ultra-cheap, and packs in a huge amount of nutrition. And, kids in the family who dislike many of the ingredients love the soup! Go Figure!




My Lentil Soup
Doubles well, but needs very large pot

There are about 20 kinds of Lentils! This recipe uses the standard
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.

1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots

1 spoon garlic (about 3 cloves)
Add
2 1/2 cups sorted and  rinsed lentils (1 1# bag)

1 (14 oz) can diced tomatoes

1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)

1 tsp dry mustard*

1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.

Freezes very well. This is a great recipe to double and freeze half for later.

Serving Ideas:
Serve in a Bowl with Crusty Bread and a Salad on the side. A few olives provide a nice contrast.
Serve Greek Style: Puree soup with an immersion blender, and serve with red wine vinegar
Dollar-Stretcher: Serve over Spaghetti or other pasta- offer toppings like chopped onions, tomatoes, olives, etc. This is a great variation for the second batch.
For Omnivores: May be served with shredded cheddar.

*In place of mustard & ginger, a seasoning like Mrs. Dash may be used