Cheesy Vegetable Manicotti

Ricotta-squash manicotti baked under fresh tomato sauce and melted cheese.

Filling

• 1 tablespoon oil
• 2 garlic cloves, minced
• 1 onion, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• Salt and black pepper
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan
• 3 tablespoons chopped parsley
• 1 egg

Sauce

• 28 oz San Marzano tomatoes
• Salt and black pepper
• 1/4 cup fresh basil

Assembly

• 12 cooked manicotti shells
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan

Steps

1. Warm the oil in a skillet. Sauté garlic and onion until soft, then add zucchini and yellow squash. Season with salt and pepper and cook until tender. Cool slightly.
2. Stir the cooled vegetables with ricotta, 1/2 cup Parmesan, parsley, and the egg until evenly mixed.
3. Pulse the tomatoes with basil, salt, and pepper into a loose sauce.
4. Heat the oven to 375°F. Spoon a thin layer of sauce into a baking dish. Fill the manicotti with the ricotta mixture, nestle in the dish, cover with remaining sauce, and top with mozzarella and remaining Parmesan.
5. Bake 35 to 40 minutes until bubbly. Rest 10 minutes before serving.

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