10 to 12 manicotti shells
2 c. zucchini, diced
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.

Stuff manicotti shells with cheese mixture. Arrange in single layers in shallow 2 quart baking dish. Stir together contents of seasoning mix envelope, tomato paste and water. Spoon over manicotti.

Cover with foil and bake in 375 degree oven for 30 minutes. Uncover. Sprinkle with remaining cheddar cheese and bake 10 to 15 minutes longer until hot and bubbling. Serves 4 to 6.