| 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 <mrublee@gwis2.circ.gwu.edu>
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." <ellen@brakes.elekta.com> on Dec 6,
1999, converted by MM_Buster v2.0l.
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