- 1 box manicotti (the one I bought came with 14)
- 1 package extra firm tofu
- 1 24 oz jar of spaghetti sauce
- 1 10 oz bag of fresh baby spinach
- 1 cup chopped mushrooms
- 1 carrot peeled
- 1 small yellow squash
- 1 tablespoon Bragg's nutritional yeast
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon oregano
- 2 cloves garlic
Preheat your oven to 375 degrees
Boil the manicotti for 7 minutes. It should be Al dente (firm but not hard.) Drain and lay out on a plate to cool. In the meantime, cube the tofu and mash with a fork, exactly like we did in my tofu scramble post. Peel the carrot and squash and cut into large chunks, place them in a food processor with the garlic cloves and chop finely. Add the raw spinach and mushroom and pulse a couple of times. It's not necessary to cook either first.
In a large bowl combine the tofu, veggie mixture, nutritional yeast, salt, lemon juice, and oregano until completely mixed together.
Pour half the jar of spaghetti sauce in a large glass baking dish. Stuff each manicotti with the tofu veggie mixture and place in the dish.
Pour the other half of your spaghetti sauce over the top. Cover with foil so that the manicotti doesn't dry out. Bake for 30 minutes. When done it will look something like this...
I forgot to press the tofu to remove excess moisture so my sauce turned out a little watery in the dish, but it didn't affect the recipe in any major way. What's your favorite vegan pasta dish? I'd love to try it out!