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 silken 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).