Name: Vegetable Manicotti
Yield: Serves 4-6
Cuisine: Italian
Ingredients: ¼ cup (25 g) chopped fresh basil leaves; ¼ cup (30 g) grated Parmesan cheese; 12 manicotti shells, cooked according to the package instructions and drained; Torn fresh basil leaves (optional); 1 small yellow squash (about 4 ounces/115 g total), finely diced; 1 (15-ounce/425-g) container whole-milk ricotta; 1 large egg, beaten; ½ cup (60 g) finely grated Parmesan cheese; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 1 (28-ounce/794-g) can whole peeled San Marzano tomatoes; 3 tablespoons chopped fresh flat-leaf parsley leaves; 2 small cloves garlic, minced; 1 large yellow onion, chopped; Salt and freshly ground black pepper; 1 small zucchini (about 4 ounces/115 g total), finely diced; 1 tablespoon extra-virgin olive oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

My mom always made the best manicotti when I was a kid. Her recipe was really simple: a ricotta filling, tomato sauce, and melted cheese. I loved it. Come to think of it, she hasn’t made it in years. Manicotti can sound like a heavy meal, but this recipe is light and summery. It doesn’t have any mozzarella in the filling, and it has more veggies than cheese, so it’s less heavy. You can substitute other vegetables like cooked broccoli or cooked drained spinach if you like. This dish is perfe