Manicotti Mania

My friend Jenni just made my family the most delicious manicotti and I had to share the tip she gave me. If you are like me, any entree that requires hours of stuffing cheese into slippery, fragile pasta is more than a bit intimidating. But Jenni's process makes it so easy:

1) Undercook the manicotti noodles to a pre-al dante state.

2) Add a little extra grated cheese to the mixture to stiffen it up a bit and then form the cheese mixture into cylinders that can be shoved into the pasta.

She says these two steps cut the prep time a lot and, like I said, it was the best tasting manicotti I've ever eaten!