Amount
Ingredient
Preparation



8
ounces
pasta, manicotti shells





1
pound
tofu

soft



1
teaspoon
onion salt





1
bunch
green onions

chopped



1
each
green bell pepper

chopped



1
cup
mushrooms

sliced



1
cup
pesto sauce





32
ounces
spaghetti sauce





2
cups
soy cheese, mozzarella

shredded



1
x
italian seasoning

 Cook manicotti shells according to package directions.

Preheat oven to 35 degrees.

Place tofu cake in large bowl and mash with a fork, adding 
onion salt ( texture should be similar to cottage cheese ).

Add green onions, bell pepper, mushrooms and pesto sauce 
and mix well.

Drain manicotti and stuff with tofu-pesto mixture.

Place side by side in 13 x 9 inch baking dish.

Cover with spagetti sauce.

Top with soy mozzarella and sprinkle liberally with italian 
seasoning.

Bake for 25 minutes or until bubbly.