Cheese Manicotti covered in Chorizo Sauce

Chorizo Sauce: Brown the chorizo in an iron-cast skillet over medium-high heat. Remove chorizo from pan. Add garlic and sautee in the chorizo fat until it starts to turn rown. Add onion and sautee as well. Add ground meat and cook until brown. Add red wine and bring to a boil. Add zucchini and tomatoes and bring sauce to a boil once again. Reduce heat to low and add herbs and spices. Mix well. Simmer for 30 minutes and add salt and pepper to taste. Manicotti: Bring large pot of lightly salted water to a boil. Add manicotti shells and cook for 8-10 minutes until al dente; drain. Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Mix 3 cups of mozzarella cheese, ricotta cheese, 1 cup of parmesan cheese 1 tablespoon of garlic, egg and basil. Stuff cooked manicotti with mixture. Spread 1/2 jar of pasta sauce over bottom of prepared baking dish. Arrange stuffed manicotti in the dish, cover with remaining sauce and sprinkle with remaining mozzarella cheese. Bake 15 min in preheated oven. Sprinkle with remaining parmesan and continue baking until cheese is melted and bubble. Serve manicotti covered in chorizo sauce.