Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    medium-sized onion -- finely chopped
   1      stalk         celery -- thinly sliced
   3      cloves        garlic -- minced or pressed
   2      teaspoons     Italian herb seasoning*
   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} mozzarella cheese -- shredded

Preparation:

*OR 1/2 teaspoon dry basil 1/2 teaspoon marjoram 1/2 teaspoon oregano 1/2 teaspoon thyme 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. Note: 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. from the slowcooker list

Nutritional Information:

280 calories (25% from fat); 16g protein; 38g carb; 8g fat (3g saturated fat); 17mg cholesterol; 1,228mg sodium.