Well-Fed from the Federal Way Farmers Market: 3 Cheese Manicotti minis

Ingredients for the recipe of the week can be found at the Federal Way Farmers Market

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe.

The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

3 Cheese Manicotti minis (Makes 8 – 10 servings)

By Vickie Chynoweth


14 ounces silken tofu

1 ½ tablespoon fresh lemon juice

1 teaspoon sea salt

1 teaspoon dried oregano

1 teaspoon dried parsley Bautista Farms

1 teaspoon dried basil

1/2 teaspoon fennel seed

1 egg lightly beaten

8 ounces sliced fresh mozzarella

1/2 package Wavy Paccheri Ancient Trees

24 ounces spaghetti sauce

1/2 cup shredded Manchego cheese

1 cup shredded parmesan cheese

1 cup of thinly sliced sweet onion

1 medium zucchini sliced Bautista Farms

Salt and pepper

Reserve the green top of onion (optional)


1. Preheat oven to 350 degrees. Spray the bottom and sides of an oblong 9 x 13-inch baking dish. Set the baking dish aside.

2. To make tofu ricotta, drain tofu using a colander. Break tofu in several pieces while placing in a food processor. Add lemon juice and process until smooth, 30 seconds. Add sliced mozzarella, salt, oregano, parsley, basil, fennel, and egg. Pulse food processor several times until there are no large chunks of mozzarella. Set ricotta aside.

3. Slice zucchini into 1/8 inch thick slices. Thinly slice onion. Layer zucchini at the bottom of the prepared baking dish. Layer onion over zucchini, breaking slices into individual pieces. Pour one cup of spaghetti sauce over zucchini.

4. Take one dried pasta tube at a time and fill with ricotta using a small spoon. Fill approximately 36 pasta tubes placing in a single layer over zucchini.

5. Pour the remaining spaghetti sauce over the stuffed pasta. Using the back of a spoon spread sauce so no pasta is showing. Evenly distribute Manchego cheese over the top of sauce.

6. Cover with aluminum foil and bake for 50 minutes.

7. Remove the pan from the oven. Carefully, take off foil. Sprinkle with parmesan cheese and sliced green tops of onion (optional). Serve warm with your favorite salad and bread.

This is a quick and easy dinner. No ricotta, no problem, make your own ricotta with tofu. I didn’t let my guests know they were eating tofu ricotta until they complimented me on how good it was. Of course, I knew that my guest did not have any food allergies. This is a great substitute for ricotta and has a similar texture.

Tofu has 49% less calories than ricotta cheese. Tofu also has 62% more iron than ricotta. Tofu is high in calcium and fiber.