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Spinach-stuffed Manicotti with Tomato Cr




Source of Recipe


366 Simply Delicious Dairy-Free Recipes


Recipe Introduction


Spinach-stuffed Manicotti with Tomato Cream Sauce
Recipe By: 366 Simply Delicious Dairy-Free Recipes - Robin Robertson
(adapted)
Serving Size : 4


List of Ingredients




12 manicotti -- cooked al dente
2 - 10 oz packages frozen chopped spinach -- thawed
2 cups firm tofu -- drained and crumbled
2 scallions -- chopped
2 tablespoons fresh lemon juice
1 teaspoon minced fresh dill weed
OR
1/4 teaspoon dried dill
1/4 teaspoon ground nutmeg (optional)
salt to taste
2 tablespoons corn oil
2 tablespoons flour
2 1/2 cups hot rice milk
2 tablespoons tomato paste
1 cup silken tofu -- drained
1 cup fresh bread crumbs
2 tablespoons margarine -- melted (or oil)
1 cup grated soy mozzarella


Recipe



Drain the cooked manicotti in a colander and run under very cold water to stop cooking process. Reserve.

Squeeze the spinach in a towel to remove as much liquid as possible. Place in a bowl, add the firm tofu, scallions, lemon juice, 1/2 teaspoon of the dill, nutmeg and salt to taste.

Heat the oil in a medium saucepan over medium heat, stir in the flour, and cook 2 minutes. Reduce the heat to low. Whisk in the hot rice milk and tomato paste. Cook 2 minutes longer. Stir in the silken tofu, remaining 1/2 teaspoon dill, and salt to taste. Remove the sauce from the heat.

Preheat the oven to 350F. Spray a 9 x 13-inch baking dish with vegetable cooking spray. Spread a layer of the sauce in the dish. Stuff the manicotti with the spinach mixture, using a small spoon, being careful not to overstuff. Place the stuffed manicotti in a single layer in the prepared dish. Spoon the remaining sauce over the manicotti.

In a small bowl, combine the bread crumbs and margarine (or oil) with a fork; blend in the soy cheese. Sprinkle over the casserole. Cover with foil, and bake for 30 minutes. Uncover, and bake 10 more minutes to allow the top to become golden brown.