Baked Tofu Ricotta-Stuffed Manicotti

Tomorrow is the big day!  I can barely wait to run the Twin Lights Half Marathon.  I am trying my best to rest and relax, which is work for me.  This morning looks perfect for a long run—the sun is out, the temperature hovers around 50 °,  and I am going crazy from resting.  I stick with my plan, though, and make a date for a lunchtime bike ride with my husband. What to do with myself for the morning?  Cook!

Carb-loading has never been a big concern for me, but this time, since I am working from a plan for this race, I figure I should follow some advice from Runner’s World and other runners.  I am also still succumbing to food daydreams.  My visions of roasted tomato sauce lavishly enveloping thick pasta stuffed with creamy ricotta and garlicky vegetables have reached a pinnacle and I must prepare this pre-race feast for dinner tonight.

Baked Tofu Ricotta-Stuffed Manicotti

Ingredients:

1 pkg manicotti pasta

For the tofu ricotta:

1 pkg firm or extra-firm organic tofu*

juice of 1 lemon

1 tsp dried marjoram

1/4 c nutritional yeast

1/4 tsp freshly grated nutmeg

1/8 tsp crushed red pepper flakes

1/4 tsp sea salt

For the vegetables:

3 T olive oil

1 medium sweet onion, diced fine

4-5 cloves garlic, minced

1 c grated carrot

1 small red bell pepper, diced fine

1 16 oz. pkg frozen spinach (I prefer the loose frozen spinach—that big frozen block just irritates me.  Too hard to defrost!)

1/4 tsp ground black pepper

1/4 tsp sea salt

sprinkle/pinch crushed red pepper flakes

10-12 large fresh basil leaves, minced

For the sauce:

8 cups tomato sauce of your choice (I used the final container of last summer’s roasted tomato sauce from my garden. You can use any sauce you like.)

Method:

Bring a large pot of water to a boil.  Add the pasta and cook for 7 minutes.   Drain, rinse, and set aside.

While the pasta is cooking, prepare the vegetables and tofu ricotta:

Heat the olive oil in a large skillet.  Add the onions, garlic, carrots and red bell pepper.  Cook over medium heat, stirring occasionally, until onions begin to soften and turn golden, about 10 minutes.  Add the spinach, black pepper, sea salt and crushed red pepper flakes.  Continue to cook until spinach is no longer frozen.  Turn off heat, stir in the minced basil leaves and set aside.

While the vegetables are cooking, prepare the tofu ricotta:

In the bowl of a large food processor, combine the tofu, lemon juice, marjoram, nutritional yeast, nutmeg, crushed red pepper flakes and salt.  Pulse to combine, scraping the sides if needed.  Process for 30-60 seconds, or until tofu mixture is mostly smooth.  Taste and correct seasonings.

Combine the tofu ricotta with the vegetable mixture, either in the skillet or in a bowl.

To assemble:

Spoon half of the tomato sauce into a large baking or lasagna pan and spread it evenly over the bottom of the pan.  Fill each of the manicotti pasta tubes with the tofu ricotta and vegetable mixture.  Place each tube in the baking pan on top of the tomato sauce.  Continue filling the tubes until you either run out of pasta or filling.  (I ran out of pasta, so cooked some jumbo shells to use up the rest of the filling.)    Spoon the remaining tomato sauce over the manicotti.  Cover the pan loosely with foil and bake at 350 degrees F for 30 minutes.  Serve as an entree with a leafy salad.  These freeze well, too and heat up nicely in either the oven or the microwave.

*If there is one food to buy organic only, it’s tofu.  Most of our country’s soy is GMO and grown in toxic fertilizers, pesticides and chemicals that do not wash off.  It’s worth paying the extra quarter or so for the organic version.

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Explore posts in the same categories: Food and Recipes, Run notes that run into life, Training

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