Method

Preheat oven to 350 degrees.

In a medium sauce pan, heat the olive oil over medium heat.  Add the onions and sauté for 5 minutes, until softened.  Add the squash and zucchini and sauté for an additional 3 minutes.  Add the garlic and sauté for another minute.  Add the wine and rosemary cook for 3-4 minutes, until the alcohol is reduced by about half.  Add the tomatoes and juice, along with the dried basil and dried thyme.  Bring to a boil and reduce heat to a strong simmer for 20 minutes.  The tomato sauce should be chunky.  Remove from heat and set aside.

In a food processor, combine lemon balm, basil, garlic cloves and olive oil.  Pulse until a paste forms.  Season with salt and pepper to your tastes.

Bring a large pot of water to a boil.  Add the manicotti shells and continue to boil for 6-8 minutes, until pasta is barely al dente.  Drain pasta and rinse with cold water.  Set aside 

In a medium glass bowl, combine the pesto, the ricotta and the mozzarella.  Mix until just combined.  Place the mixture into a plastic baggie.  Snip one corner of the plastic baggie, and squirt to fill the manicotti shells with the pesto/cheese mixture (about 3 tablespoons per shell).  Place each stuffed shell into greased 13x9x2 casserole dish.  Top the shells with the tomato-vegetable sauce.  Sprinkle parmesan cheese on top.

Bake for 25-30 minutes, until top is lightly browned.  Let casserole sit 5 minutes before serving. 

6 to 8 servings. 

Contributor: Pam Dobbin

more pasta recipes       from our seasonal cooking contest      more pesto recipes

"I grew up on a farm where we always had a plentiful garden.  Now my husband and I live in the city and have no garden.  To still enjoy fresh fruits and vegetables, we belong to our local CSA (Community Supported Agricultural Initiative).  Each week from June through October, we get a ½ bushel of fresh produce that’s been produced organically on our “plot.”  One week, we received a bunch of lemon balm, zucchini and squash that we had no idea what to do with and developed this recipe as a result.  If you can’t find lemon balm herb, substitute all basil instead, adding a squeeze of lemon juice to the basil pesto instead." Pam Dobbin