Have ready:
      Italian Tomato Sauce
Bring to a rolling boil in a large pot:
      8 quarts water
      2 tablespoons salt
Add and cook until barely tender
      1 pound manicotti
Preheat the oven to 350°F.  Lightly oil a 3-quart shallow baking dish.
Using a small spoon, fill the pasta tubes with:
      Simple Cheese Filling or Vegetable Cheese Filling
Arrange the rolls side by side in the baking dish. At this point, the dish can be covered and refrigerated for up to 24 hours. Just before baking, spoon the tomato sauce over the manicotti and sprinkle with:
      1/2 cup shredded fresh mozzarella cheese
      3 tablespoons grated Parmesan cheese or Asiago cheese
Cover with aluminum foil and bake until heated through, about 40 minutes. Let stand for 10 minutes in the turned-off oven with the door open. Serve hot.