Cheese and Zucchini Stuffed Manicotti

  • Yield: 8 servings


Tomato Sauce:
2tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
12 to 16cups crushed fresh tomatoes, unpeeled
1teaspoon coarse salt
1teaspoon sugar
2tablespoons sherry or balsamic vinegar
2 cloves garlic, crushed
1/2cup chopped fresh basil
1 (8-ounce) package manicotti shells (14 shells), cooked until al dente and drained
1tablespoon olive oil
4cups finely chopped zucchini squash
32ounces whole milk ricotta cheese
1 egg
1/2teaspoon salt
1/2cup grated Parmigiano Reggiano cheese
Chopped fresh basil, mint and oregano


  1. To make sauce, heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; saute about 10 minutes. Add crushed tomatoes, salt and sugar, and simmer over medium-low heat 1 to 2 hours, until a thickened and a lot of the liquid is evaporated. Add remaining 3 ingredients and cook 5 minutes.
  2. Preheat oven to 375F.
  3. Heat oil in a large skillet. Add zucchini and saute until browned and crisp-tender, about 7 minutes.
  4. Combine ricotta, egg, salt, cheese and fresh chopped herbs (to taste) in a large bowl. Gently stir in squash. Stuff manicotti with squash mixture (a long handled teaspoon works well). Place in baking pan and cover with 4 cups sauce. Bake 40 minutes, or until thoroughly heated.

Zucchini and Cheese Stuffed Manicotti

Nutritional Info *per serving

  • Calories 464
  • Fat 25g
  • Cholesterol 92mg
  • Sodium 575mg
  • Carbohydrate 40g
  • Fiber 5g
  • Sugars 11g
  • Protein 25g