Preheat oven to 350 degrees. Bring salted water to a boil and cook the pasta two-thirds of the way until very aldente. Coat lightly with oil to prevent sticking and breakage.
In a medium saucepot, combine tomatoes, Pacific Foods Organic Creamy Tomato Basil Soup, basil, and salt & pepper and cook on low for 35 minutes, stirring to prevent the bottom from burning.
In a large skillet saute 5 cups worth of fresh spinach until wilted. Let cool then wrap spinach into a ball in cheese cloth and squeeze all the excess water (as much as you can and chop into small pieces.
To make the filling: combine tofu, lemon zest, lemon juice, salt, pine nuts in a food processor and pulse until the mixture looks like ricotta. Fold in the sauteed chopped spinach.
Transfer mixture into a piping bag. Cut the point off and begin to fill the partly cooked manicotti shells, being careful not to over fill them or break the shells.
Take sauce off heat and blend with a stick blender until smooth.
In a baking dish, ladle 2 oz of sauce onto the bottom then line with stuffed manicotti being careful not to place them too close to one another. Top with sauce and bake at 350 degrees for 15 minutes.
Garnish with toasted pine nuts and thinly sliced basil.