Spinach Manicotti

[Guest guest]

Spinach Manicotti

 

2 Servings

 

1 medium onion chopped

2 gloves garlic, minced

1 tsp Italian herb seasoning

½ pound soft tofu (I prefer the “lite” silken variety)

5 oz spinach

2 Tbs grated Parmesan

Freshly ground pepper

6 dried manicotti shells

15 oz FF tomato sauce (I prefer to make my own)

 

In large slow cooker, combine onion, garlic, and herb

seasoning. Mix well and set aside. In large bowl

combine tofu, spinach, Parmesan, and pepper; mix well.

With small spoon or pastry bag, stuff manicotti

shells with tofu mixture.

 

Arrange stuffed manicotti in one or two layers over

onion mixture in cooker; pour tomato sauce over top.

Cover and cook at low setting until manicotti are

tender when pierced (4-6 hours).

 

 

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