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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 12 cups crushed fresh tomatoes
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 2 tablespoons sherry vinegar
  • 2 garlic cloves, crushed
  • 1/2 cup chopped fresh basil
  • 1 tablespoon olive oil
  • 4 cups finely chopped zucchini squash
  • 32 ounces whole-milk ricotta
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Chopped fresh basil, mint and oregano
  • 1 (8-ounce) package manicotti shells (14 shells), cooked until al dente and drained


  1.  To make sauce, heat oil in a large Dutch oven. Add onion and bell pepper; sauté 10 minutes. Add tomatoes, salt and sugar; simmer over medium-low heat 1 to 2 hours, until thickened. Add remaining ingredients and cook 5 minutes.
  2. Preheat oven to 375F.
  3. Heat oil in a large skillet. Add squash and sauté until browned, about 7 minutes. Combine ricotta, egg, salt, cheese and herbs. Stir in squash. Stuff manicotti with squash mixture. Place in baking pan and cover with 3 cups sauce. (You’ll have sauce left over.) Bake 30 minutes.

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The recipe was originally published as Cheese and Zucchini Stuffed Manicotti on

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