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- 12 Manicotti pasta shells

- 2 tbsp (60 ml) olive oil
- 1/2 cup (120 ml) onion, chopped
- 1/2 cup (120 ml) green pepper, chopped
- 1 pkg Yves Veggie Ground Round Original
- 1 can (approx. 14 oz., 210 ml) tomato sauce
- 1/4 cup (60 ml) water

- 1 tbsp (15 ml) sugar
- 1 tsp (5 ml) salt
- 1 1/4 tsp (7 ml) Italian seasoning
- freshly ground pepper

- 1 tbsp (15 ml) vegetable oil
- 5 oz (140 grams) baby spinach
- 1 pkg firm tofu, drained
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) dried basil
- 3/4 tsp (4 ml) salt
- 1 shallot, chopped
- 6 slices Tofutti Soy Mozzarella, chopped into small pieces

Cook the pasta shells according to package directions and allow to cool.

Heat the olive oil over a medium heat and add the onion and green pepper. Cook until the onion is transparent and then add the veggie ground round, stirring to combine the mixture. Mix together the tomato sauce, water, sugar, salt, Italian seasoning and pepper and add to the pan. Bring to a boil, cover, reduce heat and simmer for 15 minutes.

In a separate pan, sauté the baby spinach in the vegetable oil until it has wilted. Allow to cool and roughly chop.

To make the filling, mash the tofu with a potato masher and add the lemon juice, dried basil, salt, and shallot and mix well. Add the soy mozzarella and chopped spinach and mix again.

Fill the pasta shells with the tofu mixture (use your fingers - it it the easiest way.) Place in a baking dish and cover with the sauce. Bake, covered, at 350F (180C)for 30 minutes.

Serves 6.