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I can definitely file this recipe in the SINFUL category. While I can admit this is not my lightest recipe, it is a better choice than it’s dairy stuffed counterpart. This manicotti is tender and creamy inside and out. It is stuffed with my signature tofu ricotta and blended with garlicky spinach and tender “chik’n” chunks then it is surrounded by a silky creamy béchamel sauce. As rich as this tastes I like to serve it with something light. A nice simple spring mix salad with a drizzle of white balsamic vinaigrette. We had this tray for lunch and finished it for dinner. This was really delicious and a nice change from red sauce.
Here were my steps:
Boil manicotti 7 minutes, then lay out on baking sheet.
In a food processor make my tofu ricotta, mix with spinach and chicken, then scoop entire filling into a plastic bag.
Snip off tip of bag. Begin filling manicotti squeezing half full on one side, then turning and filling the other side.
Pre heat oven to 350, keep filling manicotti until tray is filled.
Make béchamel sauce with 5 tbsp. non-dairy butter, 1/2 cup flour, 3 cups non dairy milk, salt, white pepper, non-dairy parmesan, and a sprinkle of nutmeg.
Pour béchamel over the manicotti. Shake some “parmesan” over top. Bake at 35 covered 15 minutes. Remove cover bake 15 more minutes.
Make simple salad.
Remove manicotti from oven. Get ready to serve with salad.
Enjoy.
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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