Spinach and Kalamata Olive Stuffed Manicotti Recipe

Name: Spinach and Kalamata Olive Stuffed Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm tofu; ½ cup chopped spinach (or to taste); ½ cup chopped kalamata olive (or to taste); 1 tablespoon garlic powder; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon chopped fresh oregano; 2 tablespoons olive oil; 6 manicotti; 1 (26 ounce) jarroasted garlic tomato sauce

Servings: persons

1 lb firm tofu
½ cup chopped spinach (or to taste)
½ cup chopped kalamata olive (or to taste)
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon chopped fresh oregano
2 tablespoons olive oil
6 manicotti
1 (26 ounce) jarroasted garlic tomato sauce

1
Preheat oven to 375 degrees.
2
Drain the tofu.
3
Mix together the drained tofu, spinach, olives, garlic powder, sea salt, black pepper, oregano, and olive oil in a food processor.
4
Mix until smooth and similar in consistency to ricotta cheese.
5
Spread about 1/4 of the tomato sauce on the bottom of a 9x13 glass baking dish.
6
Stuff the uncooked manicotti noodles with the tofu/spinach/olive mixture.
7
Place the noodles on top of the sauce in the glass baking dish.
8
Cover the noodles with the rest of the sauce.
9
Cover dish with tinfoil and bake for 25 minutes.
10
Remove tin foil and bake an additional 10 - 15 minutes.
11
Let cool and enjoy!

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb firm tofu, ½ cup chopped spinach (or to taste), ½ cup chopped kalamata olive (or to taste), 1 tablespoon garlic powder, and more.

Yes, Spinach and Kalamata Olive Stuffed 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.

Spinach and Kalamata Olive Stuffed Manicotti

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