Tofu And Spinach Manicotti
Grrrrrgh!
Course : Tofu
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

1 medium onion -- finely chopped
1 stalk celery -- thinly sliced
3 cloves garlic -- minced or pressed
2 teaspoons Italian herb seasoning*
1 pound soft tofu -- rinsed and drained
10 ounces frozen chopped spinach -- thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
12 pieces dry manicotti shells -- (about 6 oz total)
30 ounces tomato sauce
1/2 cup dry red wine
1 cup mozzarella cheese -- shredded
 

Preparation:

*OR 1/2 teaspoon dry basil 1/2 teaspoon marjoram 1/2 teaspoon oregano 1/2 teaspoon thyme 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. Note: 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. from the slowcooker list

 

Nutritional Information:

280 calories (25% from fat); 16g protein; 38g carb; 8g fat (3g saturated fat); 17mg cholesterol; 1,228mg sodium.