Tofu-spinach manicotti
Feb. 15th, 2006 11:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sereneI just realized I took pics of the manicotti ingredients and the completed filling, but not the finished dish. I'll try to remember tomorrow at dinner to shoot a picture before we eat. I'll also, of course, let you know how it tasted. (I didn't bake it yet -- ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
someotherguy will put it in the oven so it's done when I get home from work.)
It's the tofu-spinach manicotti from Joanne Stepaniak's The Ultimate Uncheese Cookbook, and I left out the marjoram, and used portobello mushrooms because believe it or not, they were the cheapest mushrooms at the Berkeley Bowl today, at $1.49 a pound.
the ingredients
the filling
The recipe calls for 12 shells, and my box had 14. Only 12 would fit in my pan, so I didn't try to stuff all 14 shells. I ended up with extra filling. I took the extra noodles, opened them up, and made a little "lasagne" for myself for work tomorrow out of the remaining noodles and filling, with a little sauce on top.
someotherguy will put it in the oven so it's done when I get home from work.)It's the tofu-spinach manicotti from Joanne Stepaniak's The Ultimate Uncheese Cookbook, and I left out the marjoram, and used portobello mushrooms because believe it or not, they were the cheapest mushrooms at the Berkeley Bowl today, at $1.49 a pound.
the ingredients
the filling
The recipe calls for 12 shells, and my box had 14. Only 12 would fit in my pan, so I didn't try to stuff all 14 shells. I ended up with extra filling. I took the extra noodles, opened them up, and made a little "lasagne" for myself for work tomorrow out of the remaining noodles and filling, with a little sauce on top.