1
Saute onion and garlic in 3 quart saucepan until golden. Add mushrooms and cook until browned, about 5 minutes.
2
Add spinach to pan and heat through.
3
Puree tofu in a food processor. Add parmesan, salt, pepper, and nutmeg and blend. Pour mixture over spinach. Mix well and heat through.
4
OPTIONAL: boil manicotti in 4 quarts of salted water for one minute, and bathe in cold water. (This is the step per the original instructions, but I've never found it necessary to cook manicotti for a casserole -- and they are much easier to stuff when dry).
5
Stuff each manicotti with about 1/2 cup of the spinach mixture. Place in casserole dish and cover with marinara. Place foil over dish and bake 45 minutes.

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Nutrition Facts
Serving Size 1 (501g) Recipe makes 6 servings
Calories 419
Calories from Fat 121		(29%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 1111mg		46%
Potassium 1512mg		43%
Total Carbohydrate 56.3g		18%
	Dietary Fiber 10.8g	43%
	Sugars 13.1g
Protein 24.7g		49%
Vitamin A 29794mcg		595%
Vitamin B6 0.8mg		37%
Vitamin B12 0.2mcg		3%
Vitamin C 67mg		112%
Vitamin E 4mcg		14%
Calcium 625mg		62%
Iron 8mg		46%
detailed view... how is this calculated?

Easy Manicotti Alla Romana