Tofu and spinach manicotti

6 servings

Ingredients

Quantity Ingredient
1 medium Onion; finely chopped
1 Stalk celery; thinly sliced
3 Cloves garlic; minced or pressed
2 teaspoons Italian herb seasoning; or 1/2 teaspoon each dry basil, marjoram, oregano, and thyme
1 pounds Soft tofu; rinsed and drained
1 pack Frozen chopped spinach; (about 10 oz) thawed and squeezed dry
¼ cup Grated Parmesan cheese
½ teaspoon Salt
⅛ teaspoon Pepper
6 ounces Dry manicotti shells; (12 shells)
2 larges Cans tomato sauce; (about 15 oz each)
½ cup Dry red wine
1 cup Shredded lowfat mozzarella cheese; (about 4 oz)

Directions

In 5-quart or larger electric 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 at low setting until manicotti are tender when pierced and no raw, starchy flavor remains (4-6 hours).

Sprinkle with mozzarella cheese. Increase cooker heat setting to high; cover and cook until cheese is melted (about 15 more minutes). Makes 6 servings.

From Maria Rost Rublee <mrublee@...> Per serving: 279 Calories; 6g Fat (21% calories from fat); 20g Protein; 35g Carbohydrate; 14mg Cholesterol; 999mg Sodium Food Exchanges: 1½ Starch/Bread; 1 ½ Lean Meat; 2 Vegetable; ½ Fat NOTES : Big pasta shells, stuffed with a flavorful filling of spinach and tofu, simmer until tender in a wine-accented tomato sauce. Depending on the brand of manicotti you use, the cooking time will vary; test and taste after 4 hours, then continue to cook, if necessary.

Recipe by: Sunset Crockery Cookbook Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Dec 6, 1999, converted by MM_Buster v2.0l.

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