You are here: Home » Recipes » Cheese and Zucchini Stuffed Manicotti Cheese and Zucchini Stuffed Manicotti Recipe by Relish Yield 8 servings This summer pasta dish stars an easy, homemade tomato sauce, fresh zucchini squash and Parmigiano Reggiano cheese. PrintEmail Ingredients Tomato Sauce:2 tablespoons olive oil1 onion, chopped1 red bell pepper, chopped12 to 16 cups crushed fresh tomatoes, unpeeled1 teaspoon coarse salt1 teaspoon sugar2 tablespoons sherry or balsamic vinegar2 cloves garlic, crushed1/2 cup chopped fresh basilManicotti:1 (8-ounce) package manicotti shells (14 shells), cooked until al dente and drained1 tablespoon olive oil4 cups finely chopped zucchini squash32 ounces whole milk ricotta cheese1 egg1/2 teaspoon salt1/2 cup grated Parmigiano Reggiano cheese Chopped fresh basil, mint and oregano Instructions To make sauce, heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; saute about 10 minutes. Add crushed tomatoes, salt and sugar, and simmer over medium-low heat 1 to 2 hours, until a thickened and a lot of the liquid is evaporated. Add remaining 3 ingredients and cook 5 minutes. Preheat oven to 375F. Heat oil in a large skillet. Add zucchini and saute until browned and crisp-tender, about 7 minutes. Combine ricotta, egg, salt, cheese and fresh chopped herbs (to taste) in a large bowl. Gently stir in squash. Stuff manicotti with squash mixture (a long handled teaspoon works well). Place in baking pan and cover with 4 cups sauce. Bake 40 minutes, or until thoroughly heated.