Things You'll Need:
- 1 package (8 ounces) manicotti shells
- 2 small zucchini
- 1 small onion
- 2 tablespoons olive oil
- 1 container (15 ounces) ricotta cheese
- 4 ounces mozzarella cheese, shredded (1 cup)
- 4 ounces provolone cheese, shredded (1 cup)
- 2 large eggs
- 1 jar chunky garden style spaghetti sauce mixed with 1 cup water
- 1 tablespoon chopped fresh basil
- Basil sprig for garnish
- Garlic Bread
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Step 1
Prepare manicotti shells as label directs but do not add salt to water. Drain. Meanwhile, shred zucchini and mince onion.
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Step 2
In a 10-inch skillet, heat oil over high heat; add zucchini and onion and cook, stirring often, until lightly browned and all liquid evaporates. Remove from heat.
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Step 3
Prepare filling: In large bowl, combine ricotta cheese, shredded mozzarella, shredded provolone, and eggs; stir until well mixed. Stir in zucchini mixture. Set aside.
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Step 4
Preheat oven to 375 degrees. Measure and reserve 1/2 cup marinara sauce. Spoon remaining sauce into bottom of 13" by 9" glass baking dish; spread in even layer.
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Step 5
Spoon filling into cooked shells. Or spoon filling into zip-tight plastic bag, snip off one corner of bag and squeeze filling into shells. Arrange shells in sauce in casserole in single layer making sure that shells do not touch sides of casserole.
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Step 6
Spoon reserved marinara sauce over top of filled manicoti shells. Cover casserole with foil and bake 40 minutes, or until pasta is heated through and sauce is bubbly. To serve, sprinkle with chopped basil. Garnish with basil sprigs. Serve manicoti with garlic bread!
