Manicotti

This is one of my favorite dishes to serve to non-vegan family and friends. It is a good transitional dish. One day I would like to find whole wheat manicotti, so, if you know where to get it, let me know.

I am sure you can WOW your family with this recipe.

MANICOTTI

Ingredients
● 14 pieces (1 container) manicotti shells
● 10 oz. Vegan Gourmet mozzarella cheese, grated
● 15-16 oz. (1 tub) extra firm tofu, drained and grated
● 4 oz. vegan cream cheese
● 5 oz. baby spinach
● Salt to taste
● 1/3 cup dill, chopped
● 1 jar favorite spaghetti sauce

Preparation
● Preheat oven to 375º F.
● Prepare pasta according to instructions (do not overcook it. I cook mine for 6 minutes). Make sure to salt it.
● While pasta is being cooked, mix grated cheese, tofu and cream cheese, salt to taste.
● Wilt spinach over light heat a little; add to cheese mixture, along with dill.
● Mix everything well.
● When pasta is ready and rained, fill it with cheese mixture.
● Spread about 1/3 of pasta sauce on the bottom of a baking dish.
● Lay stuffed manicotti over it. Spread 1/3-1/2 of remaining pasta sauce over it. Keep some for plating.
● Cover baking dish with foil and place in the oven.
● Bake for 25-30 minutes.
● Spread remaining sauce on plates. Serve hot manicotti over it with a delicious green salad of your choice.

Bone Appétit!