Tofu Manicotti

Name: Tofu Manicotti
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 5 servings.
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 1% cottage cheese; 1 cup shredded part-skim mozzarella cheese; 1 tablespoon grated Parmesan cheese; 10 uncooked manicotti shells

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

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 1% cottage cheese
1 cup 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 13x9-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.

Nutrition 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.

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

Reviews

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Average Rating:

kzebarth

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!
natsquared

May 9, 2012

My family all loved this recipe!