Tofu Spinach Manicotti

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* Exported from MasterCook *

 

Tofu Spinach Manicotti

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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olive oil to coat crockpot

1/2 cup onion -- (1 medium) finely chopped

1 stalk celery -- thinly sliced

3 cloves garlic -- minced or pressed

2 teaspoons Italian herb seasoning; or 1/2 tsp each

dry basil -- marjoram, oregano, and thyme

1 pound soft tofu -- rinsed and well drained

1 10 oz package frozen chopped spinach -- thawed and squeezed dry or 1

pound fresh spinach, chopped, cooked and drained

1/4 cup grated parmesan cheese or soy or rice

based parmesan substitute

2 pinches ground nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

12 dry manicotti shells -- (about 6 oz total)

2 15 oz cans tomato sauce

1/2 cup dry red wine

1 cup shredded mozzarella cheese

 

In a 5 qt or larger slow cooker, coat crockpot with oil. Combine onion, celery,

garlic, and herb seasoning and make a layer in the bottom of the tub. In a large

bowl combine tofu, spinach, Parmesan cheese, salt, and pepper; mix well. Stuff

uncooked 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).

 

Source:

" http://www.ellenskitchen.com "

S(MC Formatted by:):

" Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 308 Calories; 8g Fat (22.1% calories from

fat); 19g Protein; 41g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 1304mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 3776 26519 0 3562 0 0 0 27271 0 0 0