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Tofu and Spinach Manicotti

1 medium-sized onion, finely chopped
1 stalk celery, thinly sliced
3 cloves garlic, minced or pressed
2 teaspoons Italian herb seasoning; or 1/2 teaspoon each dry basil,
marjoram, oregano, and thyme
1 pound soft tofu, rinsed and drained
1 package (about 10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon 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 (about 4 oz) shredded mozzarella cheese

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.

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