Preparation / Directions:
*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
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