Spinach Manicotti in the Crockpot

[Guest guest]

I didn't think this would work, it came out real well.

I've made it 3 times now.

 

 

Spinach Manicotti in the Crockpot

 

olive oil to coat crockpot

1/2 cup onion, finely chopped

1 stalk celery, thinly sliced

3 cloves garlic, minced or pressed

2 teaspoons Italian seasoning

1 pound soft tofu, drained or cottage cheese

1 10 oz package frozen chopped spinach -- thawed and

squeezed dry or 1

pound fresh spinach, chopped, cooked and drained

1/4 cup grated parmesan cheese or soy or rice

based parmesan substitute

2 pinches ground nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

12 dry manicotti shells -- (about 6 oz total)

2 15 oz cans tomato sauce *

1/2 cup dry red wine *

1 cup shredded mozzarella cheese

* instead of tomato sauce and wine you can use jar

pasta sauce

 

In a 5 qt or larger slow cooker, coat crockpot with

oil. Combine onion, celery,

garlic, and herb seasoning and make a layer in the

bottom of the tub. In a large

bowl combine tofu, spinach, Parmesan cheese, salt, and

pepper; mix well. Stuff

uncooked 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).

 

 

 

 

 

______________________________\

____

Sucker-punch spam with award-winning protection.

Try the free Mail Beta.

http://advision.webevents./mailbeta/features_spam.html