Chard-Stuffed Manicotti with Cashew Sauce Recipe

Chard-Stuffed Manicotti With Cashew Sauce Recipe

Ingredients

Makes 4 servings

• 12 manicotti
• 3 tablespoons olive oil
• 1 small onion, minced
• 1 medium bunch Swiss chard, tough stems trimmed and chopped
• 1 pound firm tofu, drained and crumbled
• salt and freshly ground black pepper
• 1 cup raw cashews
• 3 cups plain unsweetened soy milk
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cayenne
• 1 cup dry unseasoned bread crumbs

Method

1. Preheat the oven to 350°F
2. Lightly oil a 9 x 13-inch baking dish and set aside
3. In a pot of boiling salted water, cook the manicotti over medium-high heat, stirring occasionally, until al dente, about 8 minutes
4. Drain well and run under cold water
5. Set aside
6. In a large skillet, heat 1 tablespoon of the oil over medium heat
7. Add the onion, cover and cook until softened about 5 minutes
8. Add the chard, cover and cook until the chard is tender, stirring occasionally, about 10 minutes
9. Remove from the heat and add the tofu, stirring to mix well
10. Season well with salt and pepper to taste and set aside
11. In a blender or food processor, grind the cashews to a powder
12. Add 1 1/2 cups of the soy milk, the nutmeg, the cayenne and salt to taste
13. Blend until smooth
14. Add the remaining 1 1/2 cups soy milk and blend until creamy
15. Taste, adjusting seasonings if necessary
16. Spread a layer of the sauce on the bottom of the prepared baking dish
17. Pack about 1/3 cup of the chard stuffing into the manicotti
18. Arrange the stuffed manicotti in single layer in the baking dish
19. Spoon the remaining sauce over the manicotti
20. In a small bowl, combine the bread crumbs and the remaining 2 tablespoons oil and sprinkle over the manicotti
21. Cover with foil and bake until hot and bubbly, about 30 minutes
22. Serve immediately

Full List of Sauce Recipes
Full List of Pasta Recipes