Spinach Tofu Manicotti

Ingredients

 * 1 	 lb   fresh spinach, stems trimmed and well washed or 1 (10 ounce) package   frozen spinach, thawed
 * kosher salt, plus 1/2 teaspoon
 * 12 	manicotti
 * 3 	cups marinara sauce
 * 1 	lb firm tofu, drain and crumble to resemble ricotta cheese
 * 1 	cup shredded mozzarella cheese (about 4 ounces)
 * 1 	cup freshly grated parmesan cheese (or a mixture of half Pecorino and Parmesan)
 * 1 	pinch freshly grated nutmeg
 * fresh ground pepper
 * 2 	teaspoons unsalted butter, diced

Directions

 * 1) bring a large pot of water to a boil over high heat, and season generously with salt.
 * 2) Fill a medium bowl with ice water and season with salt, as well.
 * 3) Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
 * 4) Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
 * 5) Drain and squeeze the excess water from the spinach, and finely chop.
 * 6) Alternatively, if using thawed spinach, simply squeeze, and finely chop.
 * 7) In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
 * 8) Drain and pat dry.
 * 9) Preheat the oven to 350 degrees F.
 * 10) Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
 * 11) In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan,and the spinach.
 * 12) Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
 * 13) Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
 * 14) Cover with the remaining sauce.
 * 15) Scatter the remaining cheese on top and dot with the butter.
 * 16) Bake for 30 minutes.
 * 17) Serve immediately.