You are here: Home » Recipes » Cheese and Zucchini Stuffed Manicotti Cheese and Zucchini Stuffed Manicotti Yield 8 servings When summer squash and tomatoes are in full swing, make this kid-friendly pasta dish. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Tomato Sauce:2 tablespoons olive oil1 onion, chopped1 red bell pepper, chopped12 cups crushed fresh tomatoes1 teaspoon coarse salt1 teaspoon sugar2 tablespoons sherry vinegar2 garlic cloves, crushed1/2 cup chopped fresh basilManicotti:1 tablespoon olive oil4 cups finely chopped zucchini squash32 ounces whole-milk ricotta1 egg1/2 teaspoon salt1/2 cup grated Parmigiano Reggiano cheese Chopped fresh basil, mint and oregano 1 (8-ounce) package manicotti shells (14 shells), cooked until al dente and drained Instructions To make sauce, heat oil in a large Dutch oven. Add onion and bell pepper; sauté 10 minutes. Add tomatoes, salt and sugar; simmer over medium-low heat 1 to 2 hours, until thickened. Add remaining ingredients and cook 5 minutes. Preheat oven to 375F. Heat oil in a large skillet. Add squash and sauté until browned, about 7 minutes. Combine ricotta, egg, salt, cheese and herbs. Stir in squash. Stuff manicotti with squash mixture. Place in baking pan and cover with 3 cups sauce. (You’ll have sauce left over.) Bake 30 minutes.