Subj : Florentine Style Manicotti
To   : All
From : Ben Collver
Date : Wed Mar 11 2026 04:29 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Florentine Style Manicotti
 Categories: Pasta
      Yield: 4 Servings
 
     12    Manicotti tubes
      2 tb Olive oil
      1 lg Onion; minced
      3 cl Garlic; minced
     20 oz Frozen chopped spinach
           - (2 pkg);
           - cooked, well drained
      1 ts Dried basil
    1/4 ts Nutmeg; freshly grated
           Salt
           Black pepper; freshly ground
     16 oz Firm tofu;
           - drained & crumbled
      1 tb Fresh lemon juice
      3 c  Bechamel sauce
    1/2 c  Walnuts; toasted; ground
    1/2 c  Dry bread crumbs
    1/2 c  Vegan mozzarella;
           - shredded (optional)
 
  Bring a large pot of salted water to a boil over high heat. Cook the
  manicotti, stirring occasionally, until al dente. Drain and rinse
  under cold running water, then set aside.
  
  Heat 1 tb olive oil in a large skillet over medium heat. Add the
  onion and cook until softened, about 5 minutes. Add the garlic and
  cook 1 minute more.
  
  Squeeze the spinach to remove as much liquid as possible and add to
  the skillet. Add the basil, nutmeg, and salt & pepper to taste, and
  cook for 5 minutes, stirring to blend the flavors.
  
  Transfer the spinach mixture to a large bowl. Add the tofu and lemon
  juice and stir to blend well. Add salt & pepper to taste and set
  aside.
  
  Preheat the oven to 350?F. Lightly oil a 9x13" baking dish. Spread a
  layer of the sauce in the bottom of the dish. Using a teaspoon, fill
  the manicotti with the tofu mixture until well packed. Arrange the
  stuffed tubes in a single layer in the baking dish. Spoon the
  remaining sauce over the manicotti.
  
  In a small bowl, combine the walnuts, bread crumbs, and remaining 1 tb
  olive oil with a fork. Sprinkle over the manicotti. Top with the vegan
  cheese, if using, and cover with aluminum foil. Bake for 30 minutes,
  then turn over and bake until the top is golden brown, about
  10 minutes more. Let rest a few minutes, then serve.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM

--- Maximus/2 3.01
 * Origin: Roon's BBS - Budapest, HUNGARY (2:371/52)

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