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Freezer Tofu Manicotti

4 packages manicotti noodles or large shells


24 oz. low fat cottage cheese
16 oz. low fat ricotta Cheese
6 oz. Fresh Parmesan Cheese
8 oz. Mozzarella cheese
6 eggs
14 oz. soft (silken) tofu, drained and pressed
16 oz. plain lowfat yogurt
1/2 cup minced fresh parsley
1 T. minced garlic (or to taste)
2 t. salt (to taste)
1 t. white pepper (to taste)
2 T. dried basil (to taste)
2 T. dried oregano (to taste)
1/2 c. wheat gluten
Favorite Spaghetti Sauce
Grated cheese

Heat water to rolling boil. To drain tofu, press it between layers
of paper towels with heavy books on top.

Mix filling ingredients together and let sit with the garlic and
herbs. If filling is very soft, put in fridge for a while to firm up.

Add pasta shells to boiling water, return to boil. Cook 5 minutes
(til only partially done).

Use cookie press to fill shells with mixture. Flash freeze on cookie
sheet covered with foil. Put in ziplock bag in freezer until ready to

To serve: Put desired number of frozen shells in a shallow baking dish
and pour spaghetti sauce over shells. Sprinkle with grated cheese of
your choice. Bake at 350 - 375 for 30-45 minutes or until heated
through. (Original recipes said: Microwave on high for 4 minutes,
turn half way, and microwave 4 more minutes.)

Use 2-3 shells for adults and 1-2 shells for children.

I've made this recipe several times recently.
It works to divide in half or in 1/4 if you want to try it out in a smaller amount.
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