"Goomba" > wrote in message
...
> 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?!

I never tried to stuff Manicotti. My mom did it once. A lot of cursing was
involved. I had brought a friend over from school and she stayed for
dinner. She was afraid of the Manicotti and refused to eat it. People were
sometimes afraid of the food at our house because we frequently ate black
eyed peas and hominy. Those things are uncommon in the Pacific Northwest
and many people have never even heard of them. But Manicotti?