You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

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

Instructions

  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.

Videos You Might Also Like

The recipe was originally published as Cheese and Zucchini Stuffed Manicotti on Relish.com

Didn't find what you were looking for? Try another search: