This recipe was clipped from cardboard packaging of some kind, likely a box of Ronzoni pasta since it’s listed as an ingredient. Recipe is typed below along with a scanned copy.

Manicotti With Ratatouille Sauce

1 package (8 oz.) RONZONI Manicotti
2 pounds ground turkey
1 cup ricotta cheese
1 cup low-salt part-skim mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
2 eggs, beaten
1/2 cup chopped parsley
2 garlic cloves, minced
1/4 cup oil
2 medium onions, chopped
2 green peppers, sliced
3 cups chopped eggplant
2 cups sliced zucchini
1 can (28 oz.) crushed Italian plum tomatoes with added puree
2 tablespoons oregano leaves
1/2 teaspoon pepper

Cook pasta as directed; drain. Cook and stir turkey until no longer pink; drain. Stir in cheeses, eggs and parsley. Spoon 1/3 cup filling into each manicotti; place in greased 13×9-inch baking dish.

Saute garlic in oil; add onions and green peppers; saute until tender. Add eggplant, zucchini, tomatoes and seasonings. Cover and cook about 5 minutes. Spoon over manicotti. Cover and bake at 350° for 20 minutes. Makes 7 servings.

NOTE: Recipe may be halved, using 8 manicotti.
Each serving provides approximately 550 calories and 400 mg sodium.