Tofu cannelloni
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Manicotti shells | |
| 1 | pounds | Tofu; mashed well with a fork |
| 1 | Egg; lightly beaten | |
| 1½ | teaspoon | Parsley |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Grated parmesan cheese |
| 1 | cup | Grated cheddar cheese |
| Parmesan cheese | ||
Directions
TOFU MIXTURE
TOPPING
Source: Tofu Goes West
Cook and drain manicotti.
Mix tofu mixture well in a large bowl.
Fill the manicotti shells with the tofu mixture. Lay the manicotti down the centre of an oiled 9 x 13" baking dish.
Cover with one 15 oz. can of italian-style tomato sauce (or a sauce of your choice), mixed with any remaining stuffing.
Sprinkle with some more grated parmesan. Bake at 350 for 30 minutes.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Dec 24, 1998, converted by MM_Buster v2.0l.
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