Ingredients
For the stuffing:
2 cups of ricotta cheese
3/4 cup of shredded mozarella
1/2 cup grated Parmesan cheese plus extra 1/3 cup
Salt
Pepper
1 tsp lemon zest
1 tsp of dried parsley
2 eggs beaten
1 box of manicotti
For the sauce:
15 large tomatoes
1/2 cup of fresh basil
Salt
Pepper
1 tbsp of paprika
1 tbsp of garlic powder
1 tbsp of olive oil
Preparation
In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. About 5 minutes before the end of cooking time, add the chopped fresh basil and mix very well.
Prepare the manicotti according to the package direction.
In a large bowl, mix the ricotta, mozarella, parmesan, salt, pepper, eggs and parsley. Stuff the manicotti.
Pour half of the tomato sauce in a large pan. Arrange the shells over the sauce and cover with the rest of the tomato sauce. Sprinkle some extra parmesan and bake for 40 minutes on 350.
