Great idea and you can really play this one quite a bit. Didn't have Tofu, so went "meatless" instead. I sauteed about 1/2 cup of mushrooms and 1/2 cup of onions and my only (small) yellow squash (chopped in small cubes) that was ripe in my garden (what else to do with a "lone" squash for a family of 4?), added the jar of sauce-I only had a vodka cream in the cupboard, but any would work fine. I really didn't measure most of the cheeses and used mostly Romano and less of the Parmesan & Mozzarella. I know, it seems that a made an entirely different recipe, but for those that are afraid of trying something on their own-you really can't mess this one up. I poured most of the sauce on top just a light coating on the noodles, use your fingers for spreading the cheese mixture and sauce on the noodle-you're getting messy anyway with the rolls! Topped with a little garlic powder, and added some Mozzarella and Romano/Parmesan toward the end and this is now in the "Top Ten" in my house!! THanks for the inspiration Bettie!
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Great idea and you can really play this one quite a bit. Didn't have Tofu, so went "meatless"...