Charlene Patton's MANICOTTI


½ cup dry textured soy protein (TSP), (Rehydrated with 1 Tablespoon Worcestershire sauce)
6 Tablespoons water
8 ounces ricotta cheese
8 ounces extra firm tofu, mashed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 egg
2 teaspoons dried parsley
1 teaspoons onion powder
½ teaspoon black pepper
¼ teaspoon garlic powder
1 jar (26 ounces) marinara sauce
1 package (8 ounces) manicotti shells


1. In a medium sized mixing bowl, combine the rehydrated TSP with the ricotta cheese, mashed tofu, spinach, ¾ cup mozzarella cheese, ¼ cup Parmesan cheese, egg, parsley, onion powder, black pepper, and garlic powder.

2. Spread ½ cup of the marinara sauce over bottom of 9 x 13 inch baking dish. Tightly stuff the filling into the uncooked shells and lay them in the baking dish. You may spoon in the filling or squeeze it from a plastic storage bag with one corner snipped off.

3. Pour the remaining sauce over shells. Top with the remaining mozzarella and Parmesan cheeses. Cover with foil and refrigerate overnight.

4. To bake, put the covered dish into a cool oven, and then turn the temperature to 350°F. Bake for 45 minutes. Uncover and bake an additional 15 minutes, until hot and bubbling. Makes 7 servings.
To bake manicotti immediately: After the dish is assembled, drizzle ¾ cup water around the inside edges of the pan. Cover tightly with foil and bake one hour, until hot and bubbling.

To freeze stuffed manicotti shells: Stuff the manicotti shells. To protect from breaking, lay them back into the trays they came in. Slide the trays into a freezer bag, close, and freeze. To bake, place the desired number of frozen stuffed shells in a baking dish that has a thin layer of marinara sauce in the bottom. Cover with more sauce, sprinkle with cheese, cover with foil, and bake at 350° until heated through, about 1 hour and 15 minutes for fourteen shells.