Name: Tofu And Spinach Manicotti
Ingredients: 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)

There are only two ways that you can believe you can come to God; either on the merits of Christ or on your own merits. It's either by grace and grace alone or it's by works or some mixture of grace and works. It's only two things. There's only two kinds of religion in the world. The religion of divine accomplishment, the religion of human achievement, Christianity, the true gospel is the religion of divine accomplishment: God does it all, you simply believe. Every other religious system in the world is a religion of human achievement.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Crockpot, Pasta, Tofu, Vegetarian	6	servings

INGREDIENTS

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)

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.
From Maria Rost Rublee <[email protected]>
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." <[email protected]> on Dec 6,
1999, converted by MM_Buster v2.0l.

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