Tofu and Spinach Stuffed Manicotti

• 1 (16 ounce) packageof 12 manicotti (Large pasta tubes)
• 1 (16 ounce) package tofu
• 1 egg
• 14 cup nutritional yeast
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 tablespoon dried onion
• 14 teaspoon black pepper
• 12 teaspoon garlic salt
• 12 cup finely chopped fresh spinach
• 2 tablespoons finely chopped fresh parsley
• 1 (32 ounce) jar pasta sauce, I like Newman's Marinara with Mushrooms
• 8 ounces shredded mozzarella cheese
• 14 cup freshly grated parmesan cheese

1. Preheat oven to 350 degrees.
2. Boil a large pot of water and cook manicotti 6 minutes, or until slightly soft.
3. Drain and set aside.
4. Crumble the tofu while pasta is cooking.
5. Add remaining ingredients to tofu, except for the pasta sauce and the cheese.
6. Stir until blended.
7. Stuff each pasta shell with the tofu mixture.
8. Pour half the pasta sauce into a 13" x 9" pan.
9. Fill manicotti with the filling using a small spoon, or a pastry tube.
10. Put the rest of the sauce on top of the manicotti.
11. Cover with foil, and bake for 20 minutes.
12. * You can skip the egg and the cheese if you are making this vegan.
13. I think it will still taste great.

pasta tubes, egg, nutritional yeast, salt, oregano, basil, onion, black pepper, garlic salt, fresh spinach, fresh parsley, pasta sauce, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/tofu-and-spinach-stuffed-manicotti-347892 (may not work)