14 pieces (8 oz.) Manicotti, uncooked
2 tablespoons olive or vegetable oil
2 cups yellow and green pepper strips
1 cup onion slices
2 cloves garlic, minced
1 cup sliced zucchini
1-1/2 cups (14 oz. jar) marinara sauce
1 teaspoon dried basil, divided
1 teaspoon dried oregano, divided
2 cups (8 oz.) shredded mozzarella cheese, divided
1-3/4 cups (15 oz.) ricotta cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Cook pasta according to package directions; drain. Lay flat on foil to cool. In skillet, heat oil; add peppers, onion and garlic. Cook over medium-high heat until soft, about 5 minutes; add zucchini, sauce, and one-half basil and oregano. Cook 3 minutes; spread 1/2 cup in 13 x 9 x 2-inch baking dish. In bowl, stir together 1 cup mozzarella, ricotta, egg, Parmesan cheese, remaining basil and oregano. Fill pasta tubes with ricotta mixture; place in dish. Pour remaining sauce over pasta; sprinkle with remaining mozzarella cheese. Bake at 350 for 25-30 minutes; let stand 10 minutes. Serves 7.