Three Cheese Lemon Ricotta Manicotti with Tomato Sauce

Name: Three Cheese Lemon Ricotta Manicotti with Tomato Sauce
Ingredients: 3 tbsp. olive oil; 1 Vidalia onion, diced; 2 medium carrots, peeled and diced; 1 celery stalk, diced; 5-6 garlic cloves, thinly sliced; 28 oz can san marzano tomatoes; 1/2 c. fresh basil; 2 oregano sprigs; 1 parmesan rind; 2 bay leaves; 1 tsp. crushed red pepper flake; 1 tbsp. dried oregano; salt to taste; 8 oz. manicotti pasta shells (or use the pasta dough from the Butternut Squash Ravioli recipe, pipe the filling in, and roll into cigar shapes); 20 oz. whole milk ricotta cheese; 1 c. shredded Mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg whisked; 2 tbsp. minced fresh basil; 1 tbsp. minced fresh parsley; 1 tbsp. lemon zest; 1 tsp. salt more or less to taste; 1/2 tsp fresh cracked black pepper; 1 c. torn Mozzarella cheese for topping; 1 c. of the tomato sauce

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Experience the deliciousness of Three Cheese Lemon Ricotta Manicotti with Tomato Sauce, perfect for a special meal or gathering. Serve with family and friends! 🥧💕 (85 chars)

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Ingredients

3 tbsp. olive oil
1 Vidalia onion, diced
2 medium carrots, peeled and diced
1 celery stalk, diced
5-6 garlic cloves, thinly sliced
28 oz can san marzano tomatoes
1/2 c. fresh basil
2 oregano sprigs
1 parmesan rind
2 bay leaves
1 tsp. crushed red pepper flake
1 tbsp. dried oregano
salt to taste
8 oz. manicotti pasta shells (or use the pasta dough from the Butternut Squash Ravioli recipe, pipe the filling in, and roll into cigar shapes)
20 oz. whole milk ricotta cheese
1 c. shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg whisked
2 tbsp. minced fresh basil
1 tbsp. minced fresh parsley
1 tbsp. lemon zest
1 tsp. salt more or less to taste
1/2 tsp fresh cracked black pepper
1 c. torn Mozzarella cheese for topping
1 c. of the tomato sauce