Spinach and Kalamata Olive Stuffed Manicotti |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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This is a recipe I tweaked slightly from Bunny Toy's Spinach Ricotta found on . It's very simple and really delicious, especially if you're an olive fiend like me! Ingredients:
1 lb firm tofu |
1/2 cup chopped spinach (or to taste) |
1/2 cup chopped kalamata olive (or to taste) |
1 tablespoon garlic powder |
1 teaspoon sea salt |
1 teaspoon black pepper |
1 teaspoon chopped fresh oregano |
2 tablespoons olive oil |
6 manicotti |
1 (26 ounce) jar roasted garlic tomato sauce |
Directions:
1. Preheat oven to 375 degrees.
2. Drain the tofu.
3. Mix together the drained tofu, spinach, olives, garlic powder, sea salt, black pepper, oregano, and olive oil in a food processor.
4. Mix until smooth and similar in consistency to ricotta cheese.
5. Spread about 1/4 of the tomato sauce on the bottom of a 9x13 glass baking dish.
6. Stuff the uncooked manicotti noodles with the tofu/spinach/olive mixture.
7. Place the noodles on top of the sauce in the glass baking dish.
8. Cover the noodles with the rest of the sauce.
9. Cover dish with tinfoil and bake for 25 minutes.
10. Remove tin foil and bake an additional 10 - 15 minutes. Let cool and enjoy!
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