Recipe for Tofu and Spinach Manicotti 
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Yield:
6
Ingredients:
Amount Ingredient
1 med onion finely chopped
1 stalk celery thinly sliced
3 x cloves garlic minced or pressed
2 tsp Italian herb seasoning or 1/2 teaspoon each dry basil
marjoram oregano, and thyme
1 lb soft tofu rinsed and drained
1 pkt frozen chopped spinach (about 10 oz)
thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
6 oz dry manicotti shells (12 shells)
2 lrg cans tomato sauce (about 15 oz each)
1/2 cup dry red wine
Instructions:
Instructions: 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.

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.

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