Easy Manicotti Alla Romana

• 2 tablespoons olive oil
• 2 cups onions, diced
• 1 tablespoon garlic, minced
• 1 cup mushroom, sliced
• 4 (12 ounce) packages frozen spinach, thawed and squeezed dry
• 1 (10 1/2 ounce) box firm tofu
• 1/2 cup parmesan cheese, grated
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 8 ounces manicotti
• 2 cups marinara sauce

1. Saute onion and garlic in 3 quart saucepan until golden. Add mushrooms and cook until browned, about 5 minutes.
2. Add spinach to pan and heat through.
3. Puree tofu in a food processor. Add parmesan, salt, pepper, and nutmeg and blend. Pour mixture over spinach. Mix well and heat through.
4. OPTIONAL: boil manicotti in 4 quarts of salted water for one minute, and bathe in cold water. (This is the step per the original instructions, but I've never found it necessary to cook manicotti for a casserole -- and they are much easier to stuff when dry).
5. Stuff each manicotti with about 1/2 cup of the spinach mixture. Place in casserole dish and cover with marinara. Place foil over dish and bake 45 minutes.

olive oil, onions, garlic, mushroom, frozen spinach, firm tofu, parmesan cheese, salt, black pepper, nutmeg, manicotti, marinara sauce

Taken from www.food.com/recipe/easy-manicotti-alla-romana-282294 (may not work)