Zucchini Manicotti Recipe
Summary
Ingredients
10 to 12 uncooked manicotti shells
1 large zucchini, diced
2 tablespoons butter or margarine
1 (12-ounce) carton cottage cheese
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
1 (6-ounce) can tomato paste
1 1/4 cups boiling water
1 (1.5-ounce) envelope sloppy Joe seasoning mix
Directions
Cook manicotti shells according to package directions; drain and set aside.
Saute" zucchini in butter in a large skillet 6 to 8 minutes.
Remove from heat; add cottage cheese and 1 cup Cheddar cheese, mixing well.
Stuff manicotti shells with cheese mixture; arrange in a lightly greased 12- x 8- x 2-inch baking dish.
Combine tomato paste, water, and sloppy Joe mix, stirring well; pour over manicotti.
Cover with foil, and bake at 350° for 30 minutes.
Remove foil; sprinkle with remaining Cheddar cheese, and bake an additional 10 minutes.
Saute" zucchini in butter in a large skillet 6 to 8 minutes.
Remove from heat; add cottage cheese and 1 cup Cheddar cheese, mixing well.
Stuff manicotti shells with cheese mixture; arrange in a lightly greased 12- x 8- x 2-inch baking dish.
Combine tomato paste, water, and sloppy Joe mix, stirring well; pour over manicotti.
Cover with foil, and bake at 350° for 30 minutes.
Remove foil; sprinkle with remaining Cheddar cheese, and bake an additional 10 minutes.
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