Kalmia wrote:
> On lowest shelf, but they at least had em. I haven't made em in years
> - the darn things broke up and were hard to stuff. I would make
> extras in the future for the breakage factor. I found that a tiny
> spoon worked best for stuffing. Almost as bad as stuffing
> manicotti.

I cook shells before stuffing, but I've given up pre-cooking manicot. I
just stuff them uncooked, thin the sauce a bit and add plenty then bake
covered with foil for 45 minutes before uncovering the last 10-15 min or
so. They come out great that way. Who knew?!