I made this dish during the summer, and just seeing it sitting on my deck table makes me want to pine for warmer weather. I think I’ll make it again this week, and maybe I can be transported. Very Italian, very good, dairy-free.
Sausage and spinach manicotti
1 package frozen spinach, thawed and squeezed of any moisture
4 spicy Italian chicken sausages, casing removed
1 1/2 cups mushrooms, sliced
8 ounces firm tofu, crumbled
1/4 teaspoon nutmeg
salt and freshly ground pepper
2 cups of your favorite pasta sauce
2 large handfuls of shredded soy mozzarella cheese
2 handfuls of breadcrumbs
Cook the manicotti according to package directions. Drain, rinse with cold water, and leave the manicotti in water.
In a large heated skillet, crumble the sausage and saute til browned. Mix in the mushrooms and cook until they are soft. Transfer this mixture to a large bowl and let cool for 10 minutes. Mix in the spinach, tofu, and nutmeg. Season with salt and pepper. Carefully spoon this mixture into each manicotti.
In a large baking dish, spoon enough pasta sauce in the bottom of the dish to lightly cover. Place a layer of stuffed manicotti on top of the sauce. Pour 1 cup of pasta sauce over the manicotti. Then place another layer of manicotti, and the rest of the pasta sauce. Sprinkle with the soy cheese and the breadcrumbs.
Bake at 400 degrees F until the cheese is browned and melted. Makes 8 servings.