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Christian Vegetarian Association Presents:
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Spinach and Tofu Stuffed Cannelloni Recipe


1 Box Oven Ready Cannelloni Noodles

1 Box Frozen Chopped Spinach (Thawed)

Jarred Pasta Sauce

1 Pkg Extra Firm Tofu

1 Box Soft Silken Style Tofu

1 Large Onion Chopped

1 Tsp Basil

1 Tsp Oregano

1 Tsp Thyme

1 1/2 Tsp Salt

Fresh Ground Black Pepper

2 Cloves Garlic (Crushed)


- Saute onions in olive oil until they begin to brown. Add spinach and heat for a minute. Set aside to cool.

- In a bowl crumble firm tofu, add soft tofu and mix into a ricotta cheese like consistency. Add spinach mixture to tofu. Add remaining ingredients and stir until everything is properly mixed.

- Cover bowl and refrigerate for at least 2 hours. The longer it has to sit the more the flavour will soak in.

- Pour some pasta sauce into the bottom of a baking dish. Stuff spinach mixture into cannelloni noodle and place into baking dish. Repeat until all the mixture is gone. Space the noodles about 1/4 inch apart. Cover noodles with pasta sauce.

- You may need more than 1 baking dish and more than 1 jar of pasta sauce.

- Cover the dish with aluminum foil and bake in a 350°F oven for 60 minutes. - Let cool for 5-10 mins before serving.

Your question and comments are welcome

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