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Dairy
Easy
1 h
Diets 
No need to precook the manicotti shells. They will cook in the oven with this savory veggie-tomato sauce for a one-dish hearty meal.
2 tablespoons oil
1 onion, diced
1 (4-ounce) can mushrooms, drained
1 zucchini, diced
2 (15-ounce) cans Gefen Tomato Sauce
salt, to taste
black pepper, to taste
1 pound farmer cheese
12 ounces shredded mozzarella cheese, plus more for topping
4 eggs
1 box manicotti shells
Preheat oven to 350 degrees Fahrenheit.
Heat oil in a large skillet, then sauté onion until translucent. Add mushrooms and cook for approximately 10 minutes. Add zucchini and cook until tender.
Add tomato sauce, then fill one empty tomato sauce can with water and add to sauce. Season with salt and pepper to taste. Cook over medium heat until bubbly.
Combine farmer cheese, mozzarella cheese, eggs, salt, and pepper. Stuff manicotti shells with the filling using a spoon or piping bag and place into a 9×13 baking dish.
Pour sauce over manicotti shells. Cover and cook for 45 minutes or until pasta shells are soft.
Uncover, sprinkle with mozzarella cheese, and cook until cheese is melted.
Photos and Styling by Chay Berger
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