Ingredients

8

uncooked manicotti

2

cups spaghetti sauce

1

(8-oz.) pkg. fat-free cream cheese

1

teaspoon dried basil leaves

1/8

teaspoon garlic powder

2

cups frozen cut leaf spinach, thawed, squeezed to drain*

1/4

cup grated Parmesan cheese

1

(12.3-oz.) pkg. firm tofu, drained, cut into cubes

2

oz. (1/2 cup) shredded mozzarella cheese

Preparation

Cook manicotti to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.

In large bowl, combine cream cheese, basil and garlic powder; mix well. Add spinach, Parmesan cheese and tofu; mix with fork until texture resembles cottage cheese.

Stuff tofu mixture into cooked manicotti; arrange in baking dish over sauce. Top with remaining 1 cup sauce. Cover tightly with foil.

Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Uncover; sprinkle with mozzarella cheese. Let stand 5 minutes before serving.