For manicotti, I use my standard meat sauce (not too far off from SC's recipe).

The essential thing is fresh pasta. If you can, try to find a place that makes good fresh pasta and will cut into squares for you. When you cook your pasta, make it al dente, so it doesn't overcook when you bake it.

Lay each square of pasta out. Prepare a mixture of fresh ricotta, egg, chopped mozzarella and grated cheese. Fill each square of pasta no more than 2/3 full, or it will overflow in the baking process. Then bring the two ends up and overlap them. Lay each one in a pan, ends side down, but make sure that you've coated the bottom of the pan with your sauce first, otherwise the manicotti will stick. Fill the pan with your manicotti, cover them all with sauce and then tin foil. Bake at 350 for about 30 minutes.

I know that I'm rather vague with the amount of ingredients, but I've never used a recipe.