Ingredients ½ cup dry TVP, rehydrated with 1 Tbsp Worcestershire sauce and 6 Tbsp. water
8 oz ricotta cheese
8 oz. extra firm tofu, mashed1 pkg. (10oz.) frozen chopped spinach, thawed and drained well
2 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese, divided
1 egg2 tsp. dried Parsley
1 tsp. onion powder
½ teaspoon black pepper
¼ tsp garlic powder
1 jar (26 oz.) marinara sauce
1 pkg. (8oz.) manicotti shells
Instructions Preheat oven to 350˚In a medium sized mixing bowl, combine the rehydrated TVP with the ricotta cheese, mashed tofu, spinach, 3/4 cup mozzarella cheese, ¼ cup parmesan cheese, egg, parsley, onion powder, black pepper, and garlic powder.Spread ½ cup of the marinara sauce over the bottom of a 9” x 13” baking dish. Tightly stuff the filling into uncooked shells and lay them in the baking dish. You may spoon in the filling or squeeze in from a plastic storage bag with one corner snipped off.Pour the remaining sauce over the shells. Top with the remaining mozzarella and parmesan cheeses.Drizzle ¾ cup water all around the inside of the pan.Cover tightly with foil and bake 1 hour, until hot and bubbling
Notes Makes 14 shells
By Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
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