Spinach and Mushroom Manicotti

The flavoursome filling in this recipe can also be used to make stuffed shells or lasagna. If you can’t find manicotti tubes at the store, you can also spread the filling on cooked lasagna noodles, roll them up jellyroll fashion, and set them side by side in a baking pan for “lasagna roll-ups.” Minestrone soup, a tossed green salad and fresh Italian bread make ideal accompaniments to this dish.

Preparation facts

Cooking Time: 30 minutes

Prep Time: 30 minutes

Total Time: 1 hr

Servings: 3

Yield: 6 manicotti

Ingredients

6 manicotti tubes, cooked according to packet instructions

1 10-ounce (285g) packet of frozen chopped spinach, thawed (chopped broccoli can be substituted)

2 Tbs (30mL) olive oil

1/2 medium onion, chopped

1 tsp (3g) chopped garlic

1/2 cup (45g) fresh mushrooms, sliced

16 oz (455g) firm tofu

2 Tbs (30mL) fresh lemon juice

1 tsp (6g) salt, if desired (sea salt if on a corn-free diet*)

1/2 tsp (2g) black pepper

2 cups (480mL) bottled, seasoned tomato sauce

Nondairy Parmesan cheese

1 Tbs (3g) chopped fresh parsley

Directions

Preheat oven to 350°F (175°C/gas mark 4). Drain spinach and squeeze out remaining water. Set aside.

In a large skillet, sautè olive oil, onion, garlic and mushrooms over medium heat for about 10 minutes or until onions are transparent and liquid from mushrooms has evaporated. Add spinach to onion mixture and sautè over low heat for 1 to 2 minutes. Remove from heat and set aside.

In a large bowl, mix together tofu, lemon juice, salt, and pepper. Mash well with a potato masher or fork. Add contents of skillet to tofu mixture. Mix well, using your hands if necessary to combine all of the ingredients thoroughly.

Oil a medium-sized, rectangular baking pan or decorative casserole dish. Spoon 1/2 to 3/4 cup (120 to 180mL) tomato sauce onto the bottom of the pan. Spread evenly.

Fill manicotti tubes with tofu mixture. Place manicotti side by side in baking dish and cover with remaining tomato sauce and sprinkle lightly with nondairy Parmesan cheese. Cover pan loosely with aluminium foil; bake for 30 minutes. Remove foil for the last 10 minutes of baking time.

Allow manicotti to cool for approximately 15 minutes before serving. Garnish with chopped parsley.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition facts

Serving Size 1 serving

Calories 332

Calories from Fat 135 (41%)

% Daily Value*

23%Total Fat 15g

16%Saturated Fat 3.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 7.9g

2%Cholesterol 7mg

80%Sodium 1928mg

32%Potassium 1123mg

11%Total Carbohydrate 32g

25%Dietary Fiber 6.2g

Sugars 10g

Sugar Alcohols 0g

43%Protein 22g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.