Tofu And Spinach Manicotti

[Guest guest]

Tofu And Spinach Manicotti

 

1 medium onion, finely chopped

1 stalk celery, thinly sliced

3 cloves garlic, minced or pressed

2 tsp Italian herb seasoning; or 1/2 tsp each dry basil, marjoram, oregano,

and thyme

1 lb soft tofu, rinsed and drained

1 (10 oz ) pkg frozen chopped spinach, thawed and sqeezed dry

1/4 cup grated parmesan cheese

1/2 tsp salt

1/8 tsp pepper

12 dry manicotti shells (about 6 oz total)

2 large cans (about 15 oz each) tomato sauce

1/2 cup dry red wine

1 cup shredded mozzarella cheese

 

In a 5 qt or larger slow cooker, combine onion, celery, garlic, and herb

seasoning. In a large bowl combine tofu, spinach, Parmesan cheese, salt, and

pepper; mix well. Stuff manicotti with tofu filling.

Arrange filled manicotti in a single layer over onion mixture in cooker. In

bowl you used for filling, mix tomato sauce and wine; pour over manicotti.

Cover and cook on low setting until manicotti are tender when pierced (4 to

6 hours).

Sprinkle with mozzarella cheese. Increase heat setting to high; cover and

cook until cheese is melted (about 15 more minutes). Makes 6 servings