10 to 12 manicotti shells
2 to 3 c. diced zucchini
2 tbsp. butter
1 1/2 c. cottage cheese
1 1/2 c. shredded Cheddar cheese
1 (1 1/2 oz.) env. sloppy joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 c. boiling water

Cook manicotti shells in 4 quarts salted boiling water about 10 minutes, until almost tender. Drain and rinse in cold water. Cook zucchini in butter in large skillet about 10 minutes, stirring occasionally. Add cottage cheese and 1 cup of the Cheddar cheese.