Ricotta Stuffed manicotti

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

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.