Spinach Tofu Manicotti - cooking recipe

Ingredients

1 lb fresh spinach, stems trimmed and well washed or (10 ounce) package frozen spinach, thawed
kosher salt, plus 1/2 teaspoon
12 manicotti
3 cups marinara sauce
1 lb firm tofu, drain and crumble to resemble ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated parmesan cheese (or a mixture of half Pecorino and Parmesan)
2 large eggs, lightly beaten
1 pinch freshly grated nutmeg
fresh ground pepper
2 teaspoons unsalted butter, diced

Preparation

bring a large pot of water to a boil over high heat, and season generously with salt.
Fill a medium bowl with ice water and season with salt, as well.
Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
Drain and squeeze the excess water from the spinach, and finely chop.
Alternatively, if using thawed spinach, simply squeeze, and finely chop.
In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
Drain and pat dry.
Preheat the oven to 350 degrees F.
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
Cover with the remaining sauce.
Scatter the remaining cheese on top and dot with the butter.
Bake for 30 minutes.
Serve immediately.