In the same way you can make lasagna with raw noodles, you can make manicotti with raw pasta (tubes or large shells).

Here's how.

box of manicotti
spaghetti sauce (home-made or from a jar; with or without meat/mushrooms)
mozarella cheese
1 pint (1 pound) cottage cheese, drained
3-4 eggs 1 c parmesan cheese, grated 1 T chives 1 T basil or oregano or majoram or tarragon

Drain the cottage cheese. (I use low-fat, but it doesn't matter) Put it in a strainer and let it sit in the sink for 15-30 minutes. This is so the dish isn't "watery." (Ask how I know this!)

Beat 3 or 4 eggs well. Mix in the drained cottage cheese. I add about 1 c grated parmesan cheese (the Kraft kind in the green container, but you can use the real stuff if you're feeling rich). I also put some herbs in. Not a lot and not many kinds. Usually some chives and one other herb. The consistency should be soft and moist but not completly runny, or you won't be able to work with it. When cooked, the eggs will firm up the filling.

If you prefer, make a filling from cooked, drained ground meat. If it seems "loose" thicken it with parmesan or bread crumbs. Jazz it up, if you like, with the sauteed onion and garlic, mushrooms, herbs, etc.

Place about 1/2 cup sauce in the bottom of the dish. I add 2-3 T water to give a good "steamy" start to the noodles, but this is optional.

Put a layer of noodles on next. As with Mexican lasagna, I try to make the top and bottom layers with noodles in one piece becausea the dish is easier to serve. Using the dish as a guide, I snap off the excess length. I prepare the top and bottom layer of noodles before I start to build the casserole. The little pieces I use as the middle layer of noodles.

Follow raw noodles with cottage cheese, then some sauce.

Repeat. Finish with the rest of the sauce.

Bake at 350 until bubbly; cover with tin foil for some of the time to help "steam" the noodles. Check with a paring knife to see if the noodles are done.

Put some mozzarella on top and return to the oven to melt.

If you prefer, use the microwave. I cover the dish for a while with waxed paper until the noodles are pretty much cooked. Stick a paring knife down into the dish to check. The noodles should offer no resistance. They shouldn't be mushy, though. Figure about 15 minutes and then check. Sometimes I brown the top under the broiler, but usually I don't take the time. Nobody cares, anyway! They're ready to eat because it smells so good!