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1
Combine all the filling ingredients (first7 ingredients) and mix very thoroughly.
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2
Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking.
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3
Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente.
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4
Stir occasionally with a long-handled fork.
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5
Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer.
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6
Shake manicotti free of water over the pot.
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7
Spread a clean kitchen towel on the kitchen counter.
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8
Place the manicotti side by side on the towel, which will absorb all the remaining moisture.
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9
(The shells must be completely dry before stuffing.)
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10
Repeat until all shells are cooked.
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11
Cool.
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12
Generously butter a baking dish, 13 x 10 inches.
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13
Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end.
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14
This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon.
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15
Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for.
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16
Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
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17
Bake in a preheated moderate oven for 15 to 20 minutes.
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18
Heat remaining tomato sauce to serve separately.
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19
Serve with additional Parmesan Cheese.
