1

ABOUT THE RECIPE:
This Sensational Stuffed Manicotti is super yummy, and its classic taste and texture makes an enticing dish to serve at a casual gathering or weekend family meal.

Makes 6 servings

2

INGREDIENTS:
SAUCE
1 small sweet onion, chopped
2 tablespoons water, plus more as needed
1 tablespoon extra-virgin olive oil
1 teaspoon reduced-sodium tamari
1 teaspoon Italian seasoning blend
3 cups sliced cremini mushrooms
1 large clove garlic, minced
1 jar (24 to 26 ounces) low-fat, vegan marinara sauce
1/8 teaspoon crushed red pepper

MANICOTTI
1 block (14 to 16 ounces) extra-firm regular tofu, well drained
1 tablespoon extra-virgin olive oil
2 teaspoons reduced-sodium tamari
1 teaspoon Italian seasoning blend
2 cloves garlic, chopped
½ cup chopped fresh parsley
12 manicotti shells, cooked al dente and cooled

TOPPING
2 to 3 slices Italian-style or whole-grain bread
1 teaspoon Italian seasoning blend
2 teaspoons extra-virgin olive oil, plus more as needed

FOR SERVING
½ jar (about 12 ounces) low-fat, vegan marinara sauce
Parsley sprigs or chopped fresh parsley

3

Preheat the oven to 375 degrees F.

Put the onion, 2 tablespoons water, 1 tablespoon extra-virgin olive oil, 1 teaspoon reduced-sodium tamari, and 1 teaspoon Italian seasoning blend in a large skillet. Cover, and cook 5 minutes, or until the onion begins to soften, stirring occasionally, adding more water 2 tablespoons at a time, if the pan becomes dry.

4

Add the mushrooms, cover and cook for 5 minutes, stirring occasionally, adding more water 2 tablespoons at a time, if the pan becomes dry. Add the garlic and cook for 2 to 3 minutes, stirring occasionally. Add the marinara sauce and crushed red pepper, cover and cook for 15 minutes.

While the sauce cooks, make the filling for the manicotti. Put the tofu, 1 tablespoon extra-virgin olive oil, 2 teaspoons reduced-sodium tamari, 1 teaspoon Italian seasoning blend, and minced garlic, in a medium-sized bowl and mash using a potato masher or large fork until it becomes the consistency of ricotta cheese. Fold in the parsley.

5

Spread 1 cup of the sauce evenly over the bottom of a 12- x 9- inch or 13- x 9-inch casserole dish. Loosely fill each manicotti shell with some of the filling. Put the stuffed manicotti shell into the prepared casserole dish. Repeat with the remaining manicotti shells and filling. Tent with foil, and bake for 35 minutes, or until bubbling.

6

While the manicotti bakes, make the topping. Tear the bread slices into small pieces. Put the bread pieces in a blender and process into coarse crumbs. Transfer the bread crumbs to a medium-sized bowl. Add the remaining topping ingredients and stir with a fork, to combine. Add a bit more olive oil, if the crumbs seem dry.

Remove the manicotti from the oven and put it on a wire rack. Carefully remove the foil (the manicotti will be very steamy and very hot!), and sprinkle the bread crumb mixture evenly over the top. Bake uncovered, 10 to 15 minutes, or until the bread crumbs are slightly golden and filling is heated through. Cool 7 to 10 minutes.

7

Meanwhile, put 12 ounces of marinara sauce in a small saucepan and bring to a simmer over medium heat. To serve, put a bit of marinara sauce on a plate and top with 2 pieces of manicotti (per person) and garnish with parsley sprigs. Offer extra marinara sauce, on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:
This Sensational Stuffed Manicotti is super yummy, and its classic taste and texture makes an enticing dish to serve at a casual gathering or weekend family meal.

Makes 6 servings

2

INGREDIENTS:
SAUCE
1 small sweet onion, chopped
2 tablespoons water, plus more as needed
1 tablespoon extra-virgin olive oil
1 teaspoon reduced-sodium tamari
1 teaspoon Italian seasoning blend
3 cups sliced cremini mushrooms
1 large clove garlic, minced
1 jar (24 to 26 ounces) low-fat, vegan marinara sauce
1/8 teaspoon crushed red pepper

MANICOTTI
1 block (14 to 16 ounces) extra-firm regular tofu, well drained
1 tablespoon extra-virgin olive oil
2 teaspoons reduced-sodium tamari
1 teaspoon Italian seasoning blend
2 cloves garlic, chopped
½ cup chopped fresh parsley
12 manicotti shells, cooked al dente and cooled

TOPPING
2 to 3 slices Italian-style or whole-grain bread
1 teaspoon Italian seasoning blend
2 teaspoons extra-virgin olive oil, plus more as needed

FOR SERVING
½ jar (about 12 ounces) low-fat, vegan marinara sauce
Parsley sprigs or chopped fresh parsley

3

Preheat the oven to 375 degrees F.

Put the onion, 2 tablespoons water, 1 tablespoon extra-virgin olive oil, 1 teaspoon reduced-sodium tamari, and 1 teaspoon Italian seasoning blend in a large skillet. Cover, and cook 5 minutes, or until the onion begins to soften, stirring occasionally, adding more water 2 tablespoons at a time, if the pan becomes dry.

4

Add the mushrooms, cover and cook for 5 minutes, stirring occasionally, adding more water 2 tablespoons at a time, if the pan becomes dry. Add the garlic and cook for 2 to 3 minutes, stirring occasionally. Add the marinara sauce and crushed red pepper, cover and cook for 15 minutes.

While the sauce cooks, make the filling for the manicotti. Put the tofu, 1 tablespoon extra-virgin olive oil, 2 teaspoons reduced-sodium tamari, 1 teaspoon Italian seasoning blend, and minced garlic, in a medium-sized bowl and mash using a potato masher or large fork until it becomes the consistency of ricotta cheese. Fold in the parsley.

5

Spread 1 cup of the sauce evenly over the bottom of a 12- x 9- inch or 13- x 9-inch casserole dish. Loosely fill each manicotti shell with some of the filling. Put the stuffed manicotti shell into the prepared casserole dish. Repeat with the remaining manicotti shells and filling. Tent with foil, and bake for 35 minutes, or until bubbling.

6

While the manicotti bakes, make the topping. Tear the bread slices into small pieces. Put the bread pieces in a blender and process into coarse crumbs. Transfer the bread crumbs to a medium-sized bowl. Add the remaining topping ingredients and stir with a fork, to combine. Add a bit more olive oil, if the crumbs seem dry.

Remove the manicotti from the oven and put it on a wire rack. Carefully remove the foil (the manicotti will be very steamy and very hot!), and sprinkle the bread crumb mixture evenly over the top. Bake uncovered, 10 to 15 minutes, or until the bread crumbs are slightly golden and filling is heated through. Cool 7 to 10 minutes.

7

Meanwhile, put 12 ounces of marinara sauce in a small saucepan and bring to a simmer over medium heat. To serve, put a bit of marinara sauce on a plate and top with 2 pieces of manicotti (per person) and garnish with parsley sprigs. Offer extra marinara sauce, on the side.

Sensational Stuffed Manicotti
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