Tofu Manicotti

• 2 cups meatless spaghetti sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/3 cup finely shredded zucchini
• 1/4 cup finely shredded carrot
• 1/2 teaspoon Italian seasoning
• 1 package (12.3 ounces) silken firm tofu
• 1 cup 1% cottage cheese
• 1 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• 10 uncooked manicotti shells

1. Combine the spaghetti sauce, tomatoes, zucchini, carrot and Italian seasoning; spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray.
2. Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce.
3. Cover and bake at 375u0b0 for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving.

spaghetti sauce, tomatoes, zucchini, carrot, italian seasoning, silken firm, cottage cheese, mozzarella cheese, parmesan cheese, manicotti shells

Taken from www.tasteofhome.com/recipes/tofu-manicotti/ (may not work)