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

1. 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.
2. Prepare the manicotti according to the package direction.
3. In a large bowl, mix the ricotta, mozarella, parmesan, salt, pepper, eggs and parsley. Stuff the manicotti.
4. 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.

ricotta cheese, mozarella, parmesan cheese, salt, pepper, lemon zest, parsley, eggs, tomatoes, fresh basil, salt, pepper, paprika, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/ricotta-stuffed-manicotti-58392481 (may not work)