| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 4 | servings | |
INGREDIENTS
| 8 | Manicotti shells | |
| 1 | lb | Tofu; mashed well with a fork |
| 1 | Egg; lightly beaten | |
| 1 1/2 | ts | Parsley |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Basil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Grated parmesan cheese |
| 1 | c | Grated cheddar cheese |
| Parmesan cheese |
INSTRUCTIONS
TOFU MIXTURE TOPPING Source: Tofu Goes West Cook and drain manicotti. Mix tofu mixture well in a large bowl. Fill the manicotti shells with the tofu mixture. Lay the manicotti down the centre of an oiled 9 x 13" baking dish. Cover with one 15 oz. can of italian-style tomato sauce (or a sauce of your choice), mixed with any remaining stuffing. Sprinkle with some more grated parmesan. Bake at 350 for 30 minutes. Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Dec 24, 1998, converted by MM_Buster v2.0l.
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