Zucchini Manicotti Recipe
Ingredients
| Manicotti | 1 8 Ounce | |
| Bulk italian sausage | 1/2 pound | |
| Chopped onion | 3/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| 1 16-ounce can whole tomatoes, cut up | ||
| Tomato Paste | 1 6 Ounce | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Dried oregano | 1 Tablespoon, crushed | |
| 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed | ||
| Olive oil | 2 Tablespoon | |
| Zucchini | 2 Small, finely chopped | |
| 1 15-ounce container ricotta cheese | ||
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Eggs | 2 , beaten | |
| 3 tablespoons snipped parsley or 1 tablespoon dried parsley flakes | ||
Directions
GETTING READY
1. Preheat the oven to 375°.
MAKING
2. Take a 6-quart Dutch oven, add 4 quarts boiling salted water and cook manicotti shells for 18 minutes. Drain off excess water.
3. Take a 3-quart saucepan, add ¼ cup chopped onions, garlic and sausage and cook till sausage turn brown. Drain.
4. Add non-drained tomatoes, mushrooms, wine, tomato paste, basil and oregano and simmer for about 45 minutes.
5. Simultaneously, take a 10-inch skillet, add olive oil and heat.
6. Add ½ cup of chopped onions and zucchini and cook till it turns tender.
7. Take a large bowl and mix Monterey Jack, ricotta cheese, mozzarella cheese, eggs, parmesan cheese and parsley.
8. Add cooked onion and zucchini.
9. Stuff manicotti shells with this mixture.
10. Take a 13x9x2-inch baking dish, grease it generously and arrange the stuffed shells.
11. Top shells with sauce.
FINALIZING
12. On the preheated oven, bake the stuffed shells for about 45 minutes.
13. Add more grated Parmesan cheese if required.
SERVING
14. Serve immediately.
1. Preheat the oven to 375°.
MAKING
2. Take a 6-quart Dutch oven, add 4 quarts boiling salted water and cook manicotti shells for 18 minutes. Drain off excess water.
3. Take a 3-quart saucepan, add ¼ cup chopped onions, garlic and sausage and cook till sausage turn brown. Drain.
4. Add non-drained tomatoes, mushrooms, wine, tomato paste, basil and oregano and simmer for about 45 minutes.
5. Simultaneously, take a 10-inch skillet, add olive oil and heat.
6. Add ½ cup of chopped onions and zucchini and cook till it turns tender.
7. Take a large bowl and mix Monterey Jack, ricotta cheese, mozzarella cheese, eggs, parmesan cheese and parsley.
8. Add cooked onion and zucchini.
9. Stuff manicotti shells with this mixture.
10. Take a 13x9x2-inch baking dish, grease it generously and arrange the stuffed shells.
11. Top shells with sauce.
FINALIZING
12. On the preheated oven, bake the stuffed shells for about 45 minutes.
13. Add more grated Parmesan cheese if required.
SERVING
14. Serve immediately.
Chef
