LeftOvers:Collard Greens Manicotti

The other night we had another calzone night, and like always I made to many fillings, so there I was in my apartment with a refrigerator filling with sauteed veggies, tofu ricotta, and vegetable spread. I would usually through as much as possible into the freezer, but because of this habit my freezer has become a little crowded. I have been craving some stuffed pasta for a while now, but because I am trying to get in shape for summer, I haven't really indulged myself, so this was my attempt to indulge myself. Here is a low-card, nutrient rich, delicious, "manicotti"


What you need:
-Any assortment of sauteed veggies (I used onion, spinach, bell peppers, zucchini and mushrooms) 
-Tofu Ricotta
-Vegetable spread
-Collard Greens, leaves intact
-Tomato Sauce
-Panko Bread Crumbs
-Daiya Cheese (optional)

1. Preheat oven to 350F
2. Remove the bar stems from the collads, leaving the leaves whole.
3. Boil collards until playable.
4. Mix together veggies, tofu ricotta, and vegetable spread
5. Spoon a small later of tomato sauce on the bottom of a 13x9 baking dish.
6. Take each collard leaf and lay flay on a flat surface. Spoon two heaping spoonfuls of the vegetable mixture onto the collard leaf and roll up to create a manicotti like roll. Place each roll into the sauced baking dish. Continue until the entire dish is filled.
7. Spoon tomato sauce on top of the manicotti, top with bread crumbs, and bake for 30 mins.
8. After 30 minutes, remove pan, and if using, top with daiya cheese, and place back in the oven for 10 mins
9. Let cool in pan for 5mins, serve, and enjoy!