Tofu- and Spinach-Stuffed Cannelloni
- Number of Servings: 1
Ingredients
1/2 cup Chuncky Ragu with mushrooms1 cup spinach, washed1/2 medium onion, diced2 cloves garlic, minced2.5 ounces Tofu, firm, crumbled in a food processor1 tsp. tarragon1 tsp. salt1/2 tsp. freshly grated nutmeg4 cooked cannelloni noodles
Scald the spinach in boiling water. Let sit for 5 minutes, then drain well and chop. Sauté the onions and garlic. Add the spinach and tofu and mix well. Add the tarragon, salt, nutmeg, and umeboshi vinegar, mixing well.
Fill the cooked noodles with the spinach-tofu mixture.
Place the stuffed cannelloni in a single layer in an oiled baking dish. Top with the tomato sauce and cover with foil. Bake at 350°F for 45 minutes. Uncover and bake until browned.
Number of Servings: 1
Recipe submitted by SparkPeople user MISSELIBU.
Fill the cooked noodles with the spinach-tofu mixture.
Place the stuffed cannelloni in a single layer in an oiled baking dish. Top with the tomato sauce and cover with foil. Bake at 350°F for 45 minutes. Uncover and bake until browned.
Number of Servings: 1
Recipe submitted by SparkPeople user MISSELIBU.
Nutritional Info Amount Per Serving
- Calories: 343.5
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 140.3 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 11.7 g
- Protein: 25.8 g
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