Manicotti with Eggplant and Red Pepper Sauce Recipe | Wolf Ovens | Gourmet Mode

Ingredients

• Sauce Ingredients
• 1 medium eggplant, peeled, finely diced
• 1 red pepper, finely diced
• 1/4 cup olive oil
• 1 small onion, finely diced
• 4 cloves garlic, peeled and minced
• 1 tablespoon salt
• Freshly ground black pepper
• 1 tablespoon dried basil
• 1 (28-ounce) can Italian tomato puree or tomato sauce
• 1 (28-ounce) can Italian crushed tomatoes
• Pasta Ingredients
• 1 (8-ounce) box manicotti shells
• Filling Ingredients
• 2 cups shredded mozzarella cheese, divided
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup basil pesto, optional
• 1/4 cup fresh parsley, chopped
• 2 large eggs, slightly beaten
• Salt and pepper to taste