| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 small zucchini, finely diced
- 1 small yellow squash, finely diced
- Salt and freshly ground black pepper
- One 15-ounce container whole-milk ricotta
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons chopped fresh flat-leaf parsley leaves
- 1 large egg, beaten
- One 28-ounces can whole peeled San Marzano tomatoes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- Neutral oil or nonstick cooking spray, for the baking dish
- 12 manicotti shells, cooked according to package instructions and drained
- 1 1/2 cups grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
- Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
- For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
- For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
- Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
- Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 682 |
| Total Fat | 40 g |
| Saturated Fat | 20 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 37 g |
| Cholesterol | 138 mg |
| Sodium | 1051 mg |
Reviews
Excellent and worth the effort. Prep is significant… have a cooking buddy with you, if possible. My Mom and I made this, and followed the recipe precisely; except that we only filled 11 instead of 12 shells, and only baked 4, freezing the other 7 for later meals. We froze the extra sauce, which was also very good in its own right! Only other note is that, being January, we used freeze dried herbs, vs. fresh. We will do this again … I want to try a spinach and mushroom combination in lieu of the squash, although the little bites of squash were delicious.
Why do you people talk bad and say mean things about others. This forum is not for that. It’s about the recipe and helpful ideas. Bashing others is not helpful
Did not like this dish. Too much ricotta and the sauce was runny.
So good! The family loved it! We added fresh spinach and basil to the squash and then just patted it with paper towel to remove some of the moisture after it cooked and cooled. So hearty and flavorful! Thanks for a great recipe!
Love it. My neighbors thought I had found an unknown restaurant.
An absolutely delicious dish. Couldn’t find manicotti shells so I used oven ready lasagna noodles. Just placed them in boiling water to soften them and then rolled them up with the filling. The sauce was so light and flavorful with the fresh basil. Will definitely make it again.
Excellent dish.
I would definitely make it again.
I would definitely make it again.
Excellent recipe. The filling was delicious, didn’t change a thing. I used lasagna noodles that I cooked and filled. Rolled up and baked seam side down. Easier than filling store bought manicotti shells.
Whole family loved it and have asked to be made again
Didn’t make any changes, but did add mushrooms to my stuffing. Italian seasoning to my tomatoes. The dish was excellent.