Andy wrote:

> The other trick is to boil the jumbo shells before al dente so they
> hold their shape and don't fall apart in the filling process. They'll
> bake done just fine.

Very true, also for cannelloni or paccheri. I sometimes stuff paccheri with
a spinach + ricotta mix or with a ragu + ricotta mix, and always partially
pre-cook the pasta I'm using.