This is a take on my previous manicotti recipe. Only better. Kyle called it the best I’ve ever made. I’d love to take all the credit, but I have a feeling the Sabra tuscan herb garden hummus played a large role too.
To make the manicotti filling, I used the entire block of organic extra firm tofu, a heaping 1/2 cup of Sabra hummus, and 1/3 cup frozen spinach.
I crumbled and mixed it all together with a fork (hello arm workout) until it resembled a ricotta cheese texture.
Unlike last time, I opted to speed up the stuffing process by piping it into the pasta shells (using a baggy with the corner cut off).
Turns out, the was no time saver. It was just as tedious of a process and I feel like I lost much of the stuffing in the bag. Plus I wound up using my fingers way more than I did when I just stuck to the good ‘ol spoon method. Next time I’ll just go back to my initial technique.
I added water to the pan (like last time) making sure to wet the top of the shells so they’d cook. There was ~1 cm of liquid in the bottom of the pan, then I coated the noodles with organic marinara sauce and cooked them in the oven for 40 minutes on 375 degrees.
I made two pans this time (because Kyle and I have pretty incredible appetites).
And after my first serving, I had two more.
They tasted so so good. The inside just oozed with flavor. And thanks to the hummus, it was truly the easiest recipe ever.