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Tofu Manicotti Recipe

Tofu Manicotti Recipe photo by Taste of Home

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To create a light main course, I borrowed bits from different recipes, including my mom's lasagna. No one suspects that the creamy filling is made with tofu. It's easy to prepare, and my toddlers love it. —Carolyn Diana of Scottsdale, Arizona

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Tofu Manicotti Recipe

Prep: 25 min. Bake: 50 min.

Yield: 5 Servings

25 50 75

Ingredients

2 cups meatless spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup finely shredded zucchini
1/4 cup finely shredded carrot
1/2 teaspoon Italian seasoning
1 package (12.3 ounces) silken firm tofu
1 cup (8 ounces) 1% cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
10 uncooked manicotti shells

Directions

Combine the spaghetti sauce, tomatoes, zucchini, carrot and Italian seasoning; spread 3/4 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce.
Cover and bake at 375° for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving. Yield: 5 servings.

Nutritional Facts 2 stuffed manicotti shells equals 319 calories, 7 g fat (3 g saturated fat), 16 mg cholesterol, 885 mg sodium, 42 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Originally published as Tofu Manicotti in Light & Tasty February/March 2006, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Tofu Manicotti

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Reviewed on Mar. 04, 2013 by kzebarth

This is a great recipe! I had never tried tofu before, but I will definitely have it again. I would add a little garlic and basil to the cheese mixture, but other than that, I wouldn't change a thing! It was great!

Reviewed on May. 09, 2012 by natsquared

My family all loved this recipe!