This recipe comes with a warning: If you eat this homemade version of manicotti, it is very unlikely you will ever be able to enjoy the store-bought variety that comes frozen in an it-all-tastes-exactly-the-same tube again.
With that being said, my mother's manicotti (pronounced mon-e-gotta in my house) takes time, and a little bit of effort, but it is easily achieved by just about any cook.
In my opinion, this is Italian cooking at its finest.
Yes there are many steps, especially if you make your own homemade sauce (and of course you should!), but it is worth it.