I've had this recipe up on my kitchen chalkboard for weeks just waiting for the perfect time. Last night, we saw our NOLA friends off and settled back into life at the hive. I decided it was a night for an Italian delight and some red wine.
I didn't do the dish much justice with my amateur photography, but I can say there was dinnertime discussion of going back for "fourths."
The recipe is a basic stuffed pasta with a vegetable red sauce on top. The filling in this case is two types of tofu, nutritional yeast, and herbs. The sauce is storebought and spruced up with vegan sausage and sauteed veggies. The result is...amazing!!! Stuff, bake, eat!