Wow, this manicotti is super! I did not boil the manicotti because it breaks too easily. Filling them while they are raw is fine...just make sure the manicotti "rests" in the sauce for at least a few hours before cooking so it absorbs some of the moisture from the sauce. I followed ingredients almost exactly, except I added a large can of crushed tomatoes in addition to the spaghetti sauce and I added a teaspoon of garlic salt and a dash of italian seasoning to the cheese mixture. Adding a can of crushed tomatoes gives it more of a homemade taste and more moisture because Prego / Ragu tends to tast a little processed. Adding the garlic salt and italian seasoning gave the cheese more flavor. Anyway, it came out great! Very creamy and flavorful. I also made sure to use good quality fresh grated Parmesan...none of that green can stuff! Definitely a keeper! P.S. I would NOT recommend adding an egg to the mixture...unless you want ricotta cheese that has scrambled egg consistancy! This mixture stays together fine without it, so don't add it!!!
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