Spinach Tofu Manicotti Recipe

Name: Spinach Tofu Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh spinach, stems trimmed and well washed or (10 ounce) package frozen spinach, thawed; kosher salt, plus 1/2 teaspoon; 12 manicotti; 3 cups marinara sauce; 1 lb firm tofu, drain and crumble to resemble ricotta cheese; 1 cup shredded mozzarella cheese (about 4 ounces); 1 cup freshly grated parmesan cheese (or a mixture of half Pecorino and Parmesan); 2 large eggs, lightly beaten; 1 pinch freshly grated nutmeg; fresh ground pepper; 2 teaspoons unsalted butter, diced

Servings: persons

1 lb fresh spinach, stems trimmed and well washed or (10 ounce) package frozen spinach, thawed
kosher salt, plus 1/2 teaspoon
12 manicotti
3 cups marinara sauce
1 lb firm tofu, drain and crumble to resemble ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated parmesan cheese (or a mixture of half Pecorino and Parmesan)
2 large eggs, lightly beaten
1 pinch freshly grated nutmeg
fresh ground pepper
2 teaspoons unsalted butter, diced

1
bring a large pot of water to a boil over high heat, and season generously with salt.
2
Fill a medium bowl with ice water and season with salt, as well.
3
Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
4
Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
5
Drain and squeeze the excess water from the spinach, and finely chop.
6
Alternatively, if using thawed spinach, simply squeeze, and finely chop.
7
In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
8
Drain and pat dry.
9
Preheat the oven to 350 degrees F.
10
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
11
In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
12
Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
13
Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
14
Cover with the remaining sauce.
15
Scatter the remaining cheese on top and dot with the butter.
16
Bake for 30 minutes.
17
Serve immediately.

500

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 1 lb fresh spinach, stems trimmed and well washed or (10 ounce) package frozen spinach, thawed, kosher salt, plus 1/2 teaspoon, 12 manicotti, 3 cups marinara sauce, and more.

Yes, Spinach Tofu 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!

Spinach Tofu Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions