1(8-ounce) package manicotti shells (14 shells), cooked until al dente and drained
1tablespoon olive oil
4cups finely chopped zucchini squash
32ounces whole milk ricotta cheese
1/2cup grated Parmigiano Reggiano cheese
Chopped fresh basil, mint and oregano
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.