Oregano Pesto Manicotti

• 2 tablespoons olive oil
• 2 medium garlic cloves, minced
• 1 medium onion, diced
• 1 (28 ounce) can stewed tomatoes
• 2 tablespoons fresh oregano leaves
• 2 lemons, sliced
• 3 bay leaves
• 2 tablespoons port wine
• 6 ounces firm tofu
• 1 cup part-skim ricotta cheese
• 34 cup light sour cream
• 1 large egg, beaten
• 1 cup oregano
• 1 cup part-skim mozzarella cheese, shredded
• 12 cup parmesan cheese, finely grated
• 1 tablespoon olive oil
• 8 ounces dried manicotti

1. Preheat oven to 350.
2. Sauce:.
3. Heat two tablespoons olive oil in large pan and saute garlic and onion several minutes.
4. Add tomatoes, oregano, lemon slices an bay leaves.
5. Book over medium high heat about thirty minutes, stirring occasionally.
6. Reduce the heat and add the port.
7. Cook about 15 minutes longer until the sauce is rather thick.
8. Turn off the heat and set aside.
9. Filling:.
10. Cook the manicotti noodles in a very large pot until almost al dente.
11. Note: The noodles MUST be undercooked to stuff them.
12. Slice the tofu, then mash in a large bowl, add ricotta, sour cream, egg and oregano.
13. Combine well.
14. Add the mozzarella and parmesan and stir to incorporate.
15. Stuff each noodle with the cheese mixture, preferably with a baby spoon or 1 t measuring spoon.
16. Rub a 9x13 inch baking dish with one T olive oil.
17. Arrange the stuffed manicotti in the pan in a single layer.
18. Spoon the sacue over them along their center and bake, covered 35 minutes.

olive oil, garlic, onion, tomatoes, oregano, lemons, bay leaves, port wine, tofu, ricotta cheese, light sour cream, egg, oregano, mozzarella cheese, parmesan cheese, olive oil, manicotti

Taken from www.food.com/recipe/oregano-pesto-manicotti-166117 (may not work)