Cheese and Zucchini Stuffed Manicotti

Cheese and Zucchini Stuffed Manicotti

When summer squash and tomatoes are in full swing, make this kid-friendly pasta dish.

Serves: 8 Save

Ingredients (19)

Tomato Sauce

  • 2 T Olive Oil
  • 1 Onion
  • 1 Red Bell Pepper
  • 12 cup Fresh Crushed Tomato
  • 1 tsp Kosher Salt
  • 1 tsp Sugar
  • 2 T Sherry Vinegar
  • 2 Garlic Cloves
  • ½ cup Chopped Basil

Manicotti

  • 1 T Olive Oil
  • 4 cup Diced Zucchini
  • 32 oz Whole Milk Ricotta Cheese
  • 1 Egg
  • ½ tsp Salt
  • ½ cup Grated Parmigiano Reggiano Cheese
  • 1 T Chopped Basil
  • 1 T Chopped Mint
  • 1 T Chopped Oregano
  • 8 oz Manicotti

Directions

  1. To make sauce, heat oil in a large Dutch oven. Add onion and bell pepper; sauté 10 minutes. Add tomatoes, salt and sugar; simmer over medium-low heat 1 to 2 hours, until thickened. Add remaining ingredients and cook 5 minutes.
  2. Preheat oven to 375F.
  3. Heat oil in a large skillet. Add squash and sauté until browned, about 7 minutes. Combine ricotta, egg, salt, cheese and herbs. Stir in squash. Stuff manicotti with squash mixture. Place in baking pan and cover with 3 cups sauce. (You'll have sauce left over.) Bake 30 minutes.