Oregano Pesto Manicotti Recipe

Name: Oregano Pesto Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium garlic cloves, minced; 1 medium onion, diced; 1 (28 ounce) can stewed tomatoes; 2 tablespoons fresh oregano leaves; 2 lemons, sliced; 3 bay leaves; 2 tablespoons port wine; 6 ounces firm tofu; 1 cup part-skim ricotta cheese; ¾ cup light sour cream; 1 large egg, beaten; 1 cup oregano; 1 cup part-skim mozzarella cheese, shredded; ½ cup parmesan cheese, finely grated; 1 tablespoon olive oil; 8 ounces dried manicotti

Servings: persons

2 tablespoons olive oil
2 medium garlic cloves, minced
1 medium onion, diced
1 (28 ounce) can stewed tomatoes
2 tablespoons fresh oregano leaves
2 lemons, sliced
3 bay leaves
2 tablespoons port wine
6 ounces firm tofu
1 cup part-skim ricotta cheese
¾ cup light sour cream
1 large egg, beaten
1 cup oregano
1 cup part-skim mozzarella cheese, shredded
½ cup parmesan cheese, finely grated
1 tablespoon olive oil
8 ounces dried manicotti

1
Preheat oven to 350.
2
Sauce:.
3
Heat two tablespoons olive oil in large pan and saute garlic and onion several minutes.
4
Add tomatoes, oregano, lemon slices an bay leaves.
5
Book over medium high heat about thirty minutes, stirring occasionally.
6
Reduce the heat and add the port.
7
Cook about 15 minutes longer until the sauce is rather thick.
8
Turn off the heat and set aside.
9
Filling:.
10
Cook the manicotti noodles in a very large pot until almost al dente.
11
Note: The noodles MUST be undercooked to stuff them.
12
Slice the tofu, then mash in a large bowl, add ricotta, sour cream, egg and oregano.
13
Combine well.
14
Add the mozzarella and parmesan and stir to incorporate.
15
Stuff each noodle with the cheese mixture, preferably with a baby spoon or 1 t measuring spoon.
16
Rub a 9x13 inch baking dish with one T olive oil.
17
Arrange the stuffed manicotti in the pan in a single layer.
18
Spoon the sacue over them along their center and bake, covered 35 minutes.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium garlic cloves, minced, 1 medium onion, diced, 1 (28 ounce) can stewed tomatoes, and more.

Yes, Oregano Pesto Manicotti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oregano Pesto Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions