Spinach Manicotti  

Servings: 6

2 Tbs. Olive oil
1 C Onion, chopped
1 1/2 C Celery, chopped
3 cloves Garlic, minced
1 tsp ea. Oregano, basil, thyme
(2) 15 oz. cans. Tomato puree

2 C Water
1 lb. Soft tofu, drained, rinsed
10 oz. pkg. Frozen chopped spinach, thawed, squeezed dry
12 Manicotti tubes, dry
1 C Mozzarella cheese, part-skim, shredded

In large nonstick fry pan, saute onion, celery, garlic, basil, thyme, oregano in oil. Cook, stirring often, until onion is soft. Add tomato puree and water. Bring to a boil; reduce heat, cover, simmer 25 minutes, stirring often.
Meanwhile, mix tofu and spinach in a bowl and blend well. Evenly stuff dry manicotti with mixture. Spread half the tomato sauce in 9×13″ baking pan. Set manicotti in sauce; top with remaining sauce.
Cover and bake in 375 degree oven until pasta is tender (about 50 minutes). Sprinkle with mozzarella cheese.