Yield: 1 Servings
|1||Box manicotti tubes; boiled to al dente and set aside|
|1||Cube low-fat tofu; note 1|
|1 bunch||Fresh spinach; note 2|
|½ cup||Onion; chopped|
|3||Cloves garlic; crushed and chopped|
|2 tablespoons||Cumin; note 3|
|Good sauce to cover these; note 4|
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.
Note 2: I would guess about two cups fresh, which, of course, once heated at all would really only give you about ¾ cup.
Note 3: I think I use slightly more than this, but I LOVE Cumin! Note 4: I generally make my own; however, last nite I wanted food NOW, so I used a jar of healthy choice Garlic Lovers.
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.
This is one of those recipes that can be easily changed, so if the spirit moves you for more mushrooms or something, do it.
To begin, I placed the cleaned spinach in a covered bowl in the microwave with some water to quick steam for a couple of minutes. Drain and chop.
Then, I put the chopped onions, mushrooms, and garlic in a glass bowl in the microwave for a couple of minutes to soften and infuse flavors just a tad. Blend your tofu and mix this and the spinach into the vegetables. Then add cumin and blend.
Add 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 mixture.
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.
Bake at 350 for about 35 minutes.
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 that carrots in the filling would be wonderful! Posted to fatfree digest V98 #014 by JHEINEMAN@... on Jan 14, 1998