Tofu & Spinach Manicotti
|Onion||1 Medium, chopped|
|Celery stalks||3 , chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Dry oregano leaves||2 Teaspoon|
|Olive oil||2 Tablespoon|
|Tomato puree||30 Ounce (2 Cans, 15 Ounce Each, Unsalted Or Regular)|
|Dry red wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Soft tofu||1 Pound, drained, rinsed|
|Thawed frozen chopped spinach||10 Ounce, squeezed dry (1 Package)|
|Dried manicotti shells||6 Ounce (12 Shells)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
In a 10- to 12-inch frying pan over medium-high heat, stir onion, celery, garlic, and oregano in oil often until onion is limp, about 8 minutes.
Add puree, wine, and water.
Cover and simmer 25 minutes; stir often.
Mix tofu and spinach well.
Stuff manicotti with this mixture.
Spread 1 3/4 cups of the tomato sauce in a 9- by 13-inch pan.
Set manicotti in sauce; cover with remaining sauce.
Bake, covered, in a 375° oven until pasta is tender when pierced, about 50 minutes.
Sprinkle with cheese