ZUCCHINI & CHEESE MANICOTTI

ZUCCHINI & CHEESE MANICOTTI image

Number Of Ingredients 10

1 8oz. pkg manicotti shells (14 shells)
2 T olive oil
2 small zucchini, shredded
1 small onion, minced
1 15-16oz. container ricotta cheese
1 4-oz. pkg shredded mozzarella (1 cup)
1/4 lb. provolone cheese, shredded (1 cup)
2 large eggs
1 30-o. jar chunky garden-style spaghetti sauce (Ragu thick & hearty with mushrooms)
1 T chopped parsley

Steps:

Prepare manicotti shells as directed on package but do not use salt in water. Drain. In skillet over high heat, cook zucchini and onion in olive oil until lightly browned and all liquid evaporates. In bowl, stir ricotta, mozzarella, provolone, and eggs until well mixed. Stir in zucchini mixture. In another bowl, stir 1 cup water into spaghetti sauce. Reserve 1/2 cup sauce. Spoon remaining sauce into 9"x13" baking dish. Preheat oven to 375-degrees. Fill manicotti shells with zucchini/cheese mixture. Arranged filled shells in sauce in baking pan, making sure they do not touch sides of dish. Spoon reserved sauce over manicotti. Cover with foil. Bake approx 40 minutes. Sprinkle with parsley before serving.