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Tofu and Spinach Manicotti

1 medium onion, finely chopped
1 stalk celery, thinly sliced
3 cloves garlic, minced or pressed
2 tsp Italian herb seasoning; or 1/2 tsp each dry basil, marjoram, oregano, and thyme
1 lb soft tofu, rinsed and drained
1 (10 oz ) pkg frozen chopped spinach, thawed and squeezed dry
1/4 cup grated parmesan cheese
1/2 tsp salt
1/8 tsp pepper
12 dry manicotti shells (about 6 oz total)
2 large cans (about 15 oz each) tomato sauce
1/2 cup dry red wine
1 cup shredded mozzarella cheese


In a 5 qt or larger 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 on low setting until manicotti are tender when pierced (4 to 6 hours).

Sprinkle with mozzarella cheese. Increase heat setting to high; cover and cook until cheese is melted (about 15 more minutes). Makes 6 servings

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