Spinach Tofu Manicotti

Spinach Tofu Manicotti Recipe - Vegetarian Food from Iraq

Region / culture: Iraq | Servings: 4 |

Vegetarian diet

Introduction

Spinach tofu manicotti is a delicious and nutritious dish that combines the flavors of spinach, tofu, and cheese in a pasta shell. This recipe is perfect for a family dinner or a special occasion.

History

Manicotti is a traditional Italian dish that consists of pasta shells filled with a variety of ingredients, such as cheese, meat, or vegetables. This recipe puts a healthy twist on the classic dish by using tofu and spinach as the main filling ingredients.

Ingredients

1 lb (454 g) fresh spinach, with stems trimmed and well washed or 1 (10 oz (283 g)) package frozen spinach, thawed
kosher salt, plus 0.5 tsp
12 manicotti
3 cup marinara sauce
1 lb (454 g) firm tofu, drained and crumbled to resemble ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz (113 g))
1 cup freshly grated parmesan cheese (or a mixture of half pecorino and parmesan)
1 pinch freshly grated nutmeg
freshly ground pepper
2 tsp unsalted butter, diced

How to prepare

Bring a large pot of water to a boil over high heat and season generously with salt.
Fill a medium bowl with ice water and season with salt as well.
Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
Remove the spinach with a slotted spoon (do not drain) and immediately plunge it into the ice water.
Drain and squeeze the excess water from the spinach, then finely chop it.
Alternatively, if using thawed spinach, simply squeeze and finely chop.
In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
Drain and pat them dry.
Preheat the oven to 350°F (177°C).
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
In a medium mixing bowl, evenly combine the tofu, mozzarella, 0.33 cup of Parmesan, and the spinach.
Season with 0.5 tsp salt, nutmeg, and pepper to taste.
Spoon the cheese mixture into the manicotti shells and line them up in the baking dish.
Cover with the remaining sauce.
Scatter the remaining cheese on top and dot with the butter.
Bake for 30 minutes.
Serve immediately.

Variations

Add cooked ground turkey or chicken to the cheese mixture for a meaty version of the dish.
Use different types of cheese, such as feta or goat cheese, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to season the water generously when boiling the spinach and pasta to enhance the flavors of the dish.

- Make sure to drain and squeeze out excess water from the spinach to prevent the filling from becoming too watery.

- Use a piping bag or a ziplock bag with the corner cut off to easily fill the manicotti shells with the cheese mixture.

Serving Suggestions

Serve spinach tofu manicotti with a side salad and garlic bread for a complete meal.

Cooking Techniques

Boil the spinach and pasta shells until tender but still slightly firm to prevent them from becoming mushy.

- Bake the manicotti in the oven until the cheese is melted and bubbly for a delicious finish.

Ingredient Substitutions

Use kale or Swiss chard instead of spinach for a different flavor.

- Substitute cottage cheese for ricotta cheese if desired.

Make Ahead Tips

You can assemble the spinach tofu manicotti ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Garnish the spinach tofu manicotti with fresh basil leaves or chopped parsley for a pop of color.

Pairing Recommendations

Serve spinach tofu manicotti with a glass of red wine, such as a Chianti or Merlot, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers of spinach tofu manicotti in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of spinach tofu manicotti contains approximately 400 calories.

Carbohydrates

Each serving of spinach tofu manicotti contains approximately 40 grams of carbohydrates.

Fats

Each serving of spinach tofu manicotti contains approximately 20 grams of fats.

Proteins

Each serving of spinach tofu manicotti contains approximately 25 grams of proteins.

Vitamins and minerals

Spinach tofu manicotti is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and soy (tofu) allergens.

Summary

Spinach tofu manicotti is a balanced meal that provides a good amount of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Spinach tofu manicotti is a flavorful and nutritious dish that is perfect for a family dinner or a special occasion. With a balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals, this dish is sure to be a hit with everyone at the table.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a sunny afternoon in the bustling streets of Rome, where I found myself wandering through a quaint little market filled with the most delicious smells and sights. As I perused the various stalls, my eyes landed on a small, unassuming stand run by an elderly Italian woman with a twinkle in her eye.

She was selling all sorts of fresh produce, but what caught my attention was a stack of vibrant green spinach nestled next to blocks of creamy tofu. Intrigued, I struck up a conversation with the woman, who introduced herself as Nonna Maria. She shared with me her family recipe for Spinach Tofu Manicotti, a dish that had been passed down through generations.

Nonna Maria explained that the secret to the dish lay in the delicate balance of flavors and textures. The tofu added a silky creaminess to the filling, while the spinach provided a burst of freshness and color. The manicotti themselves were tender and chewy, enveloping the filling in a cozy embrace.

I asked Nonna Maria if she would be willing to teach me how to make the dish, and to my delight, she agreed. We spent the afternoon in her cozy kitchen, surrounded by the comforting scents of garlic, basil, and tomatoes. Nonna Maria guided me through each step of the recipe, sharing stories of her own grandmother and the culinary traditions she had inherited.

As we worked side by side, mixing, rolling, and stuffing the manicotti, I felt a deep connection to Nonna Maria and her family. She spoke of the importance of sharing meals with loved ones, of the joy that comes from creating something delicious with your own hands. I listened intently, absorbing every word as if it were a precious gem.

Finally, after hours of labor and love, the Spinach Tofu Manicotti were ready. Nonna Maria set the steaming dish on the table, the aromas wafting through the air and tantalizing my senses. We sat down together, savoring each bite of the tender pasta, the creamy filling, and the tangy tomato sauce.

As we ate, Nonna Maria regaled me with more stories of her family and their culinary adventures. She spoke of summers spent in the countryside, foraging for wild mushrooms and herbs, of evenings gathered around the table, sharing laughter and good food. I felt like I was a part of her world, a witness to a rich tapestry of memories and traditions.

By the time the meal was finished, I knew that I had been given a precious gift. Not just the recipe for Spinach Tofu Manicotti, but a glimpse into the soul of a remarkable woman and her heritage. Nonna Maria had opened her heart and her kitchen to me, sharing not just a dish, but a piece of herself.

As I bid farewell to Nonna Maria that evening, I promised to carry on her legacy, to share her recipe with my own family and friends. And as I returned home, armed with a full belly and a heart brimming with gratitude, I knew that the Spinach Tofu Manicotti would forever hold a special place in my own culinary repertoire. It was more than just a dish – it was a story, a memory, a connection to a world of flavors and traditions that would live on through me. And for that, I would always be grateful to Nonna Maria and her beloved recipe.