When summer squash and tomatoes are in full swing, make this kid-friendly pasta dish.
Serves: 8Save Share
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
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.
Preheat oven to 375F.
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.