Tofu Manicotti Recipe
Tofu Manicotti Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

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

Nutritional Facts

2 each: 319 calories, 7g fat (3g saturated fat), 16mg cholesterol, 885mg sodium, 42g carbohydrate (14g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

  • 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
  1. 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.
  2. Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce.
  3. Cover and bake at 375° for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving. Yield: 5 servings.
Originally published as Tofu Manicotti in Light & Tasty February/March 2006, p35

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MY REVIEW
kzebarth User ID: 3927811 136843
Reviewed Mar. 4, 2013

"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!"

MY REVIEW
natsquared User ID: 1286904 155896
Reviewed May. 9, 2012

"My family all loved this recipe!"

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