Spinach Tofu Manicotti Recipes

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
• Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Steps:

• Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
• In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
• Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.
• Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
• Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
• Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.

Steps:

• Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
• Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
• Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
• In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
• Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
• In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
• Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
• Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.

Steps:

• In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. , Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti., Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

Steps:

• Boil pasta according to package directions but only till its almost done.
• Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
• Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
• In a large non stick skillet, heat oil.
• When oil gets hot, add the chopped garlic.
• When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
• Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
• At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
• Let it simmer.
• Add salt.
• When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
• I don't add cheese, but can also do the last step in the oven with mozzarella on top.
• I like this hot and cold--tastes good every way.

Steps:

• Preheat oven to 350 degrees.
• Boil a large pot of water and cook manicotti 6 minutes, or until slightly soft. Drain and set aside.
• Crumble the tofu while pasta is cooking. Add remaining ingredients to tofu, except for the pasta sauce and the cheese. Stir until blended.
• Stuff each pasta shell with the tofu mixture.
• Pour half the pasta sauce into a 13" x 9" pan.
• Fill manicotti with the filling using a small spoon, or a pastry tube.
• Put the rest of the sauce on top of the manicotti.
• Cover with foil, and bake for 20 minutes.
• * You can skip the egg and the cheese if you are making this vegan. I think it will still taste great.

Steps:

• In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.