Traditionally, manicotti would be stuffed with various cheese, usually of Itallian origin. Comnbinations might inclued Paremsan, Mozzarella, and Asiago, or Ricotta, Cottage Cheese, and Fontina. Personally, I usually use a combination of good cheddar, cottage cheese, and Muenster. Then, the stuffed pasta shells are baked, like lasagna, with a rich tomato-based sauce.
I usually have some tomato sauce mixed in with my cheese filling along with oregano, sweet basil, thyme, and rosemary. Add a bit of minced peppers for an extra kick.
A mushroom/cheese/ground beef filling is also very good. You can stuff manicotti, rigatoni, and jumbo shells. Just par-boil them first, stuff, and bake with sauce.
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