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Manicotti - 12 Manicotti pasta shells
Sauce:
- 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
Filling:
- 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.
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