Make meal planning easy! Discover recipes, create meal plans, shopping lists and more.
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
Add to list

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.