Ingredients
>
1 large onion
>
6 tsp olive oil
>
1 cup vegetarian crumbles
>
1 (8 oz) bag fresh spinach
>
1 cup ricotta
>
1/4 tsp ground nutmeg
>
1 (8 oz) pack manicotti pasta
>
1 cup mascarpone
>
2 1/2 cups tomato sauce
Steps
1
Preheat oven to 350°F. Finely chop the onion. In a large skillet, heat 4 tsp oil on medium-high. Add the onion and cook on medium-high 5–7 min., until soft and translucent, stirring often. Increase heat to high and add the crumbles. Cook for 2 min., until browned. Season with salt (in moderation) and pepper.
2
In a medium saucepot, heat the remaining 2 tsp oil on medium-high. Add the spinach and cook 3 min., until wilted, stirring often. Drain spinach in a colander and press out any excess liquid with the back of a spoon. Finely chop the spinach. In a large bowl, mix spinach and ricotta with vegetarian crumble mixture and season with nutmeg, salt (in moderation), and pepper.
3
Fill the manicotti with the spinach mixture. Arrange the manicotti in a 9x13-inch baking dish. Stir the mascarpone and tomato sauce to combine and spread over the pasta. Bake 45–50 min., until golden brown and pasta is tender.
