This recipe really passes the Sneaky Chef Challenge, thanks to the convenient blandness of high-fiber, low-fat tofu. In this case, the tofu mimics the taste and texture of higher fat cheese. The cheesy mixture also camouflages hidden vegetables, and the tomato sauce affords yet another opportunity to slip in additional undetectable veggies.

 

Makes 6 servings

1 (8-ounce) package manicotti (12 tubes)

1 cup part-skim ricotta cheese

1 cup firm tofu, mashed well or pureed in a food processor (1⁄2 of a 14-ounce block)

1 to 2 garlic cloves, minced

6 tablespoons grated Parmesan or Romano cheese

2 cups White Puree (see Make-Ahead Recipe #4)

1⁄2 teaspoon salt 

Freshly ground pepper, to taste 

11⁄2 cups store-bought tomato sauce, or 2 cups Mega Marinara Sauce,* page 228

 

*If you are using Mega Marinara Sauce, omit the White Puree called for in this recipe.

 

Cook the manicotti according to the package directions. Drain and rinse. 

Preheat oven to 350 degrees. Spray the bottom of a 13 x 9-inch baking dish with oil.

In a large bowl, mix the ricotta, tofu, garlic, Parmesan, salt, pepper, and 1 cup of the White Puree. In another bowl, mix the remaining cup of the White Puree into the tomato sauce.

Fill each manicotti with the ricotta mixture, about 3 tablespoons of filling per tube. Spread 3⁄4 cup of tomato sauce on the bottom of the prepared baking dish. Place the filled manicotti in a single layer on top of the sauce. Pour the remaining tomato sauce over the manicotti, cover the pan with foil sprayed with oil, and bake for 30 minutes.

 

Extra Cheesy Variation

Follow the instructions for Manli-Cotti, but just before baking, sprinkle the top of the casserole with 1 cup shredded part-skim mozzarella cheese (about 3 ounces). Cover with foil and bake as directed. Remove foil for the final 5 to 10 minutes of baking to lightly brown the cheese.