Makes eight servings
Leila arrived last night from Cambridge with her five-month-old daughter and husband in tow. I knew they had risen at the ungodly hour of six in the morning to travel all the way to Illinois, and I wanted to have dinner in the oven by the time they got here to provide a dose of comfort after a long day of traveling with a baby.
I decided to take a stab at manicotti, which I have never eaten nor cooked, but I figure holidays are the perfect time to invent new recipes! The tofu ricotta is rich and creamy, and the spinach adds an extra nutritional punch. Let me know what you think.
I could write a long ode to the amazingness (yes, I did mean to use the word amazingness) of this pesto bread. But right now as you read this, I am probably basking on the beach in Spain or swimming in the Mediterranean Sea. And who wants to think or be complicated at the beach? Instead I will keep this simple and straight to the point.
If you have been wanting to bake up summertime into a big savory pie and eat it for supper, this is your dish. It is the perfect way to pretend you are on the beach in Santorini or Capri, picnicking on the warm sand, rather than working indoors in the city. And it is an ideal use for the bountiful summer squash that is popping up in farmer’s markets, gardens, and grocery stores these days.