Shroomnach Pennoni

I'm quite curious whether cannelloni or mannicotti noodles exist in Toronto? I went to at least 3 different grocery/rabba type stores and not one had either of those types of noodles.

Anyways today started off with French toast straight off the pages of "How it all.." and how delicious! It reminded me of growing up with my brothers who both loved FT.

Right, back to business. This pennoni was a complete experiment but turned out better than I could have hoped. Hooray for lunch tmw!

• 12-14 pennoni noodles, cooked
• 1/2 28oz can of diced roma tomatoes
• 3/4 can of tomato sauce
• 3 tbsp. vegan parm.

FILLING
• 1/2 pack of firm tofu, crumbled
• 2 large shiitake mushrooms, chopped
• 1/2 c. spinach, chopped
• 3-4 tbsp. nutritional yeast
• 1/2 tsp. nutmeg
• 1 tbsp. dried basil
• 1/2 tsp. salt
• 1 tsp. lemon juice
• 2 tbsp. olive oil

º Preheat oven to 350
º In a blender of food processor add filling mixture and blend until well mixed
º Evenly spread 1/2 tomato sauce across the bottom of a 9 x 13 baking dish
º Pack filling into pennoni noodles using a small spoon/end of a chopstick (which is what I used!) and place noodles in the baking dish
º Dump the diced tomatoes on top of the noodles
º Top with the rest of the tomato sauce
º Sprinkle parm over top
º Bake for approx. 40-45 min or until noodles are very tender.