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Spinach Manicotti




Source of Recipe


Internet


List of Ingredients




1 medium onion, finely chopped
3 medium cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 package firm silken tofu
10 ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
12 dried manicotti shells
2 15 ounce cans tomato sauce
1/2 cup dry red wine
1 cup shredded mozzarella cheese

In a 5 quart or larger electric slow cooker, combine the onion, garlic and spices. Mix well and set aside. In a large bowl, combine the tofu, spinach, Parmesan, salt, pepper and mix well. With a small spoon, stuff the manicotti with the spinach mixture. Arrange the stuffed manicotti in single layer over the onion mixture in the cooker. In the same large bowl used for filling, mix the tomato sauce and wine and pour it over the manicotti. Cover and cook at low setting until manicotti are tender when pierced and not raw, starchy flavor remains, about 4 to 6 hours. Sprinkle the mozzarella evenly over the top. Increase the cooker heat setting to high. Cover and cook until the cheese is melted, about 15 minutes. Serve hot. Serves 6.


Recipe