Yet another treasure: pretty darn convincing manicotti (hey, I got my teenage brother to eat it!).
8 ounces manicotti 10 ounces fresh spinach, rinsed and stemmed 1/2 cup chopped fresh parsley 1/2 cup chopped fresh basil 2 cakes firm tofu (16 ounces each), pressed and crumbled (Sandwich the tofu between two plates and rest a heavy weight [can or book] on the top plate. Press for about 15 minutes; then drain the expressed liquid from the bottom plate. Crumble the tofu by hand.) 1 tablespoon minced garlic 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon ground black pepper 3 cups store-bought tomato sauce
Preheat the oven to 350 degrees. Lightly oil a nonreactive 9-by-12-inch baking dish.
Bring a large covered pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain carefully, rinse with cold water, and set aside.
Meanwhile, place the still-wet spinach in a large pot, cover, and cook with only the water that clings to the leaves until just wilted, 2 or 3 minutes. Drain well. In a food processor, combine the cooked spinach, parsley, basil, tofu, garlic, olive oil, salt, and pepper. Process until the mixture is creamy and resembles the texture of ricotta cheese.
Pour 1 cup of the tomato sauce into the prepared baking dish. Fill each manicotti shell with the tofu mixture and arrange the shells in the pan in a single layer. Pour the remaining 2 cups of tomato sauce over the filled manicotti, cover with foil, and bake for 25 to 30 minutes. Serves 4 to 6. --_Moosewood Restaurant New Classics_