Tofu And Spinach Manicotti

Categories: Crockpot, Pasta, Tofu, Vegetarian
Yield: 6 servings

1 md Onion; finely chopped
1 Stalk celery; thinly sliced
3 Cloves garlic; minced or
-pressed
2 ts Italian herb seasoning; or
-1/2 teaspoon each dry
-basil, marjoram, oregano,
-and thyme
1 lb Soft tofu; rinsed and
-drained
1 pk Frozen chopped spinach;
-(about 10 oz) thawed and
-squeezed dry
1/4 c Grated Parmesan cheese
1/2 ts Salt
1/8 ts Pepper
6 oz Dry manicotti shells; (12
-shells)
2 lg Cans tomato sauce; (about 15
-oz each)
1/2 c Dry red wine
1 c Shredded lowfat mozzarella
-cheese; (about 4 oz)

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

Per serving: 279 Calories; 6g Fat (21% calories from fat); 20g Protein; 35g
Carbohydrate; 14mg Cholesterol; 999mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 1 1/2 Lean Meat; 2 Vegetable; 1/2 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." on Dec 6,
1999,
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