dinner · vegetarian
Summertime manicotti (no red sauce)
Pasta tubes stuffed with ricotta, herbs and zucchini, baked with lemony cream and fresh tomatoes.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 190°C (375°F). Boil shells 2 minutes under al dente.
-
2
Mix ricotta, 45 g of the Parmesan, egg, zucchini, herbs, zest and salt; pipe into shells.
-
3
Arrange in a dish, pour cream around, scatter tomatoes, mozzarella and remaining Parmesan.
-
4
Bake covered 20 minutes, then uncovered 10.
