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Name: Spinach Manicotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 bn Fresh spinach; note 2; 1/2 c Onion chopped; 1/2 Mushrooms; chopped; 3 Cloves garlic; crushed and; 1 Box manicotti tubes; boiled; 2 tb Cumin; note 3; Good sauce to cover these;; 1 Cube low-fat tofu; note 1

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INGREDIENTS

1 bn Fresh spinach; note 2
1/2 c Onion ; chopped
1/2 Mushrooms; chopped
3 Cloves garlic; crushed and
1 Box manicotti tubes; boiled
2 tb Cumin; note 3
Good sauce to cover these;
1 Cube low-fat tofu; note 1

INSTRUCTIONS

Note 1: I used to use cottage cheese, but tried tofu and it worked well and kept its shape even better. I used Mori-Nu. Note 2: I would guess about two cups fresh, which, of course, once heated at all would really only give you about 3/4 cup. Note 3: I think I use slightly more than this, but I LOVE Cumin! Note 4: I generally make my own; however, last nite I wanted food NOW, so I used a jar of healthy choice Garlic Lovers. I made this last nite and it was wonderful! Hope everyone likes it. I modified this from a recipe on the back of my manicotti pasta box. Most of my measurements are approximate, so if you think you need more, use it. This is one of those recipes that can be easily changed, so if the spirit moves you for more mushrooms or something, do it. To begin, I placed the cleaned spinach in a covered bowl in the microwave with some water to quick steam for a couple of minutes. Drain and chop. Then, I put the chopped onions, mushrooms, and garlic in a glass bowl in the microwave for a couple of minutes to soften and infuse flavors just a tad. Blend your tofu and mix this and the spinach into the vegetables. Then add cumin and blend. Add a bit of the sauce to the bottom of the pan to prohibit the tubes from sticking. Then, begin to stuff your shells with the above tofu mixture. Spread with your sauce of choice. The original recipe calls for parmesan cheese on top; I used the far free parmesan and had no problems with it. Bake at 350 for about 35 minutes. It is great with a big salad with tangy dressing and garlic bread. As I said, easily adaptable recipe. As I was eating, I kept thinking that carrots in the filling would be wonderful! Posted to fatfree digest V98 #014 by JHEINEMAN@PILLSBURY.COM on Jan 14, 1998

NOTES

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Spinach Manicotti

1 bn Fresh spinach; note 2
1/2 c Onion chopped
1/2 Mushrooms; chopped
3 Cloves garlic; crushed and
1 Box manicotti tubes; boiled
2 tb Cumin; note 3
 Good sauce to cover these;
1 Cube low-fat tofu; note 1

Note 1: I used to use cottage cheese, but tried tofu and it worked well and  kept its shape even better. I used Mori-Nu.    Note 2: I would guess about two cups fresh, which, of course, once heated  at all would really only give you about 3/4 cup.    Note 3: I think I use slightly more than this, but I LOVE Cumin!    Note 4: I generally make my own; however, last nite I wanted food NOW, so I  used a jar of healthy choice Garlic Lovers.    I made this last nite and it was wonderful! Hope everyone likes it. I  modified this from a recipe on the back of my manicotti pasta box. Most of  my measurements are approximate, so if you think you need more, use it.  This is one of those recipes that can be easily changed, so if the spirit  moves you for more mushrooms or something, do it.    To begin, I placed the cleaned spinach in a covered bowl in the microwave  with some water to quick steam for a couple of minutes. Drain and chop.    Then, I put the chopped onions, mushrooms, and garlic in a glass bowl in  the microwave for a couple of minutes to soften and infuse flavors just a  tad. Blend your tofu and mix this and the spinach into the vegetables. Then  add cumin and blend.    Add a bit of the sauce to the bottom of the pan to prohibit the tubes from  sticking. Then, begin to stuff your shells with the above tofu mixture.  Spread with your sauce of choice. The original recipe calls for parmesan  cheese on top; I used the far free parmesan and had no problems with it.  Bake at 350 for about 35 minutes.    It is great with a big salad with tangy dressing and garlic bread. As I  said, easily adaptable recipe. As I was eating, I kept thinking that  carrots in the filling would be wonderful!  Posted to fatfree digest V98 #014 by JHEINEMAN@PILLSBURY.COM on Jan 14,  1998

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 1 Servings

Calories: 8
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 29.2mg		1 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.5g
Protein 0.2g		0 %
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Calories per serving: 8

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