- Servings: 4
Ingredients
- 8 Celentano Manicotti (Add Sauce) Celentano Cheese Manicotti
- 3 Cups Pomodoro sauce or chunky tomatoes sauce of your choice
- 1 ½ cup Arborio rice
- ¼ cup Olive Oil
- ½ cup shallots
- 2 cloves Garlic thinly sliced
- 2 cups sliced zucchini from a small sized zucchini
- ½ tablespoon kosher salt
- 1 teaspoon fresh crack black pepper
- 1 quart chicken stock
- ½ cup mascarpone cheese
- ¼ lb unsalted butter
- 1 cup grated parmesan cheese
- 1 teaspoon red pepper flakes
- 2 Tablespoons Olive oil
- To taste Salt and Black Pepper
Directions
Heat the olive oil in a medium size pan add the Arborio rice, shallots, garlic, and zucchini cook until lightly toasted. Reduce heat, then add wine and allow alcohol to cook off then, season with salt and pepper.
Slowly add in the chicken stock 1 cup at a time, sting vigorously until all the stock is absorbed. Then stir in the butter and mascarpone cheese.
Meanwhile as the risotto is cooked, prepare the manicotti
In a baking dish, cover the bottom of the baking dish with half of the sauce. Add the frozen manicotti to the dish and cover the top of the manicotti with the remaining sauce, Cover with foil and bake for 30-35 minutes.
Divide risotto among serving plates and top with manicotti sprinkle with Parmesan cheese if desired. Serve immediately.