- 2 cups of ricotta cheese
- 3/4 cup of shredded mozarella
- 1/2 cup grated Parmesan cheese plus extra 1/3 cup
- 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
- 1 tbsp of paprika
- 1 tbsp of garlic powder
- 1 tbsp of olive oil
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.