This tofu manicotti will soften in your mouth, but it solely has 2 grams of fats per serving. Low-fat melted cheeses, spinach and tofu nestled in complete wheat manicotti shells supply a guilt-free possibility if you’re craving wealthy Italian fare.
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12 manicotti shells (eight ounces), ideally complete wheat One 12.three ounce container mild silken tofu, drained and mashed ¼ cup egg substitute One 15 ounce container reduced-fat ricotta cheese One 10 ounce bundle frozen chopped spinach, thawed and properly drained 1 ½ cups grated fat-free mozzarella cheese ¼ cup chopped recent basil, or 2 tablespoons dried three cups tomato sauce 2 tablespoons freshly grated Parmesan cheese
Preheat oven to 350 levels.
Boil the manicotti shells in keeping with bundle instructions. Drain and put aside to chill.
Mix the tofu, egg substitute, ricotta, spinach, mozzarella, and basil in a bowl. Stir till simply mixed. Pour 2 cups of the tomato sauce right into a 13 x 9 x 2 baking dish. Fastidiously stuff the manicotti shells with the tofu combination and organize within the dish. Prime with the remaining tomato sauce. (The shells will be made as much as someday forward, coated with aluminum foil, and refrigerated till able to bake).
Cowl with aluminum foil and bake for 25 minutes. Uncover, sprinkle with Parmesan cheese, and bake for five minutes, or till the cheese has melted. (If refrigerated, bake, coated for 50 minutes earlier than sprinkling with Parmesan). Enable the manicotti to relaxation for five minutes earlier than serving.