Stuffed Manicotti Recipe

Name: Stuffed Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 12 ounces pasta, manicotti shells; 16 ounces tofu soft; 1/2 teaspoon oregano dried; 1/2 teaspoon thyme dried; 1 teaspoon basil fresh, minced; 2 teaspoons garlic minced; 1/2 cup italian parsley minced; 1/4 teaspoon white pepper; 1 x salt; 3 cups marinara sauce

Servings: persons

12 ounces pasta, manicotti shells
16 ounces tofu soft
1/2 teaspoon oregano dried
1/2 teaspoon thyme dried
1 teaspoon basil fresh, minced
2 teaspoons garlic minced
1/2 cup italian parsley minced
1/4 teaspoon white pepper
1 x salt
3 cups marinara sauce

1
Preheat the oven to 375F (190C).
2
Cook the pasta for 5 minutes in boiling water, rinse in cold water, and set aside, making sure that the manicotti are not stacked or overlapping.
3
In a large bowl mix the tofu, oregano, thyme, basil, garlic, parsley, and white pepper.
4
Add salt to taste.
5
Suff the manicotti noodles with the filling and place into a shallow 8x8 inch non-stick baking dish.
6
Pour the Marinara Sauce over the manicotti and bake for 30 minues, or until the sauce is bubbling.
7
Garnish with fresh herbs and serve.

No nutrition data on file — estimate from the ingredient list.

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: 12 ounces pasta, manicotti shells, 16 ounces tofu soft, 1/2 teaspoon oregano dried, 1/2 teaspoon thyme dried, and more.

Yes, Stuffed Manicotti falls under the Pasta & Noodles 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.

Stuffed Manicotti

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