Manicotti with Sautéed Vegetables

Pillows of ricotta filled crepes, topped with a garden vegetable sauce.

Serves 12
Preparation time:  35 minutes
Cooking time:  50 minutes

Ingredients for the Manicotti:

• 4 eggs, divided
• 1 ½ cups water
• 1 ½ cups all-purpose flour
• ¾ teaspoon salt

Preparation for the Manicotti:

1. Combine eggs, water, flour and salt in a blender to make the thin crepe batter.
2. Blend until mixture is smooth. Pour the blended mixture into a large bowl.
3. To make the manicotti shells:  Lightly oil an 8 inch non-stick sauté pan and then heat the pan for about a minute over medium high heat. Spoon approximately two or three tablespoons of batter into the middle of the pan.
4. Quickly and carefully, tilt the pan in a circular motion until the batter forms a round, thin layer in the pan.
5. Cook about 1 or 2 minutes until the shell surface appears dry.
6. Carefully turn the manicotti shell over using a spatula, and cook for an additional 30 seconds.
7. Cook all the shells first and let cool.  (You should have 12 shells.)

Ingredients for the Sauce:

• 2 tablespoons olive oil
• 1 each yellow squash, small dice
• 1 each zucchini, small dice
• ½ cup sliced mushrooms
• 1 jar (16 ounce) Francesco Rinaldi To be Healthy Garden
  Vegetable Sauce

Preparation for the Sauce:

1. Heat a large sauté pan with the olive oil and sauté the yellow squash, zucchini and mushrooms until they are tender.
2. Add the jar of Francesco Rinaldi To Be Healthy Garden Vegetable Sauce to the vegetables and simmer for 5-8 minutes.

Ingredients for the Filling:

• 1 pound ricotta cheese
• 1 egg
• 1 cup mozzarella cheese, shredded (divided)
• ¼ cup parsley, finely minced

Preparation for the Filling:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the ricotta cheese, egg, ¾ cup of the mozzarella cheese and parsley for the filling.  Fill each manicotti shell with 3 tablespoons of filling and roll leaving the ends open.  Place next to each other in a glass baking dish.
3. Smother the manicotti with the Francesco Rinaldi To Be Healthy Garden Vegetable Sauce and top with remaining mozzarella cheese.
4. Bake for 30 minutes in the preheated oven until bubbly and lightly brown on top.
5. Serve.

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