TUNA AND ZUCCHINI-STUFFED MANICOTTI
"Use a cookie press or pastry bag fitted with a large round tip to fill the manicotti
shells easily. An iced tea spoon with a long, slender handle also works well."
8 manicotti shells
FOR THE FILLING:
1 cup diced zucchini
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1 (6 1/2 ounce) can StarKist Tuna, drained and flaked
1 cup low-fat ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan or Romano cheese
1 extra-large egg, lightly beaten
2 teaspoons dried basil, crushed
FOR THE MARINARA SAUCE:
1 1/2 cups chopped fresh tomatoes
1 1/4 cups tomato sauce
2 tablespoons minced parsley
1 teaspoon dried basil, crushed
1 teaspoon dried oregano or marjoram, crushed
Salt and pepper (to taste)
Cook manicotti shells according to package directions; drain. Place drained manicotti shells in a bowl of cold water. Set aside.
TO PREPARE THE FILLING:
In a medium skillet saute zucchini, onion and garlic in oil for 3 minutes; remove from heat. Stir in tuna; set aside.
In a medium bowl stir together ricotta, mozzarella, Parmesan, egg and basil until blended. Stir cheese mixture into tuna mixture; set aside.
Preheat oven to 350 degrees F.
TO PREPARE THE MARINARA SAUCE:
In a medium saucepan stir together tomatoes, tomato sauce and herbs, Heat to a boil; remove from heat. Season to taste with salt and pepper. Transfer mixture to blender container or food processor bowl. Cover and process in 2 batches until nearly smooth.
TO ASSEMBLE AND BAKE:
Spray a 13 X 9 X2-inch baking dish with aerosol shortening. Spread 1/2 cup of the Marinara Sauce over bottom of baking dish.
Blot manicotti shells carefully with paper towels. Generously pipe filling into shells. In baking dish arrange manicotti in a row. Pour remaining sauce over manicotti; cover with foil.
Bake for 30 minutes; uncover and bake for 5 to 10 minutes more, or until sauce is bubbly. Let stand for 5 minutes before serving.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: StarKist Sensational Tuna, Favorite Recipes, StarKist Food Company, March 1990 Sp. Ed. |