Oregano Pesto Manicotti

May 10, 2023May 10, 20230 1
Oregano Pesto Manicotti Recipe for a Hearty Italian Meal
in Main

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
2 medium garlic cloves , minced
1 medium onion , diced
1 can stewed tomatoes
2 tablespoons fresh oregano leaves
2 lemons , sliced
3 bay leaves
2 tablespoons port wine
6 ounces firm tofu
1 cup part-skim ricotta cheese
3/4 cup light sour cream
1 large egg , beaten
1 cup oregano
1 cup part-skim mozzarella cheese , shredded
1/2 cup parmesan cheese , finely grated
1 tablespoon olive oil
8 ounces dried manicotti

Nutrision Information

Servings Per Recipe
6
Calories
450
Sugar
4g
Fat
22g
Oregano Pesto Manicotti is a twist on a classic Italian dish that is as delicious as it is nutritious. This hearty meal is perfect for a cozy night in, a dinner party with friends, or as a meal prep option. The combination of tangy tomatoes, fresh oregano, and zesty lemon creates a flavor explosion that is sure to delight your taste buds. This recipe is a healthier version of traditional manicotti, made with part-skim ricotta cheese and tofu, making it a guilt-free indulgence.

Instructions

1.Preheat oven to 375 degrees F.
2.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and diced onion, and sauté for 3-4 minutes, or until onion is soft and fragrant.
3.Add the stewed tomatoes, fresh oregano leaves, sliced lemons, and bay leaves to the skillet. Stir to combine and bring to a simmer. Add 2 tablespoons of port wine and stir again.
4.In a separate mixing bowl, combine firm tofu, part-skim ricotta cheese, and light sour cream. Beat in one large egg until the mixture is smooth.
5.Cook 8 ounces of dried manicotti according to package instructions. Drain and rinse with cold water.
6.Stuff each manicotti shell with the ricotta-tofu mixture. Place the stuffed shells in a large baking dish.
7.Pour the tomato and herb mixture evenly over the manicotti shells. Sprinkle 1 cup of part-skim mozzarella cheese and 1/2 cup of finely grated parmesan cheese over the top of the dish.
8.Drizzle 1 tablespoon of olive oil over the cheese and herbs. Cover the baking dish with foil, and bake for 35-40 minutes, or until the cheese is melted and bubbly.
9.Remove the foil from the dish and continue baking for an additional 10-15 minutes to brown the cheese and crisp up the top of the dish.
10.Remove from the oven and let the dish cool for 10-15 minutes before serving. Enjoy!

PROS

This hearty Italian dish is packed with flavor and healthy ingredients.
The combination of oregano, lemon, and garlic creates a bright, tangy flavor profile that is sure to satisfy.

The use of tofu and part-skim ricotta cheese makes this dish lower in fat and calories than traditional versions.

CONS

This dish requires some preparation and assembly time, so it’s not a quick weeknight dinner option.

Some may find the oregano flavor to be too strong, so adjust the amount of fresh oregano used to your liking.

HEALTH & BENEFITS

Oregano is known to have antibacterial and antioxidant properties, as well as supporting digestive health and reducing inflammation.
Tofu is a good source of plant-based protein and contains all nine essential amino acids. It is also low in calories and fat and can help support heart health.

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