Ricotta and Spinach Stuffed Manicotti

Why head to an Italian restaurant when you can get the same comforts at home. And I would have never guessed that something like manicotti would be an option to me...equally delicious and loads healthier and more ethical. Everybody wins! As always, season to your liking with my suggested spices. I just add until it tastes right.

Sauce:
1 medium onion
2 TBSP olive oil
4-6 cloves garlic
1 good size jar tomato sauce
Enough water to "clean" out the jar
1 TBSP Italian Seasoning
1/2 tsp red pepper flakes
Salt and pepper to taste

Stuffing
1 lbs. firm tofu
1 10 oz package frozen spinach (thawed)
3-4 cloves fresh garlic - chopped
1/4 cup nurtritional yeast flakes
1 teaspoon sea salt & fresh ground black pepper
1 teaspoon oregano or Italian seasoning
3 or 4 tablespoon nice olive oil
1 package manicotti noodles

Topping (Optional)

Vegan Mozzerella cheese
Vegan Parmesean Cheese
Breadcrumbs

Mix equal portions together in a bowl and cover the top of the casserole.

Directions:

Remove tofu from water and put into food processor or bowl. Add spinach, garlic, salt, pepper, oregano, yeast flakes, and about 2 Tbsps olive oil. Pulse or mix by hand in bowl until well mixed and smooth, scaping sides of bowl. Taste. Adjust seasoning. Fill large zip lock or regular plastic bag w / mixture. Snip about a dime size hole in bottom corner. Pipe mixture into manicotti shells, filling compactly.

Ladle 1/2 sauce into a rectangular 8 1/2 x 11 (ish) size glass pan. Put stuffed manicoti into sauce. Top w / remaining sauce. Bake , covered 20 - 25 min. Remove cover and bake another 10 - 15 min, until nice and bubbly and a little crunchy. Let cool a bit and ENJOY!!