Yield: 8-12 servings
Ingredients1 Tbsp Grapeseed oil
1c finely chopped onion
1c finely chopped red pepper
1c grated zucchini(with peel)
1/2 tsp balsamic vinegar
1/2tsp dried & crushed rosemary
salt & pepper to taste
12 manicotti shells
1/3c cooked barley
1 1/2c ricotta cheese
2 1/2c tomato sauce
InstructionsHeat oil, then add next 7 ingredients. Cook 10 minutes until onion is softened and liquid is evaporated, let cool.
Cook manicotti shells in 16c water for 8-10 minutes, then drain and rinse with cold water. Set aside.
Add cooked barley to onion and pepper mixture. Then combine the egg, ricotta cheese, and grated parmesan and add to barley mixture. Spread 1/2c tomato sauce in greased 9x13 pan. Fill manicotti shells with barley mix and arrange over sauce. Spoon 2c tomato sauce over pasta and sprinkle with grated mozza cheese. Cover with foil and bake at 375 for 40 minutes. Take off foil and cook for an additional 15 minutes. Great served with fresh garlic toast!