Here is a little brief history on stuffed pasta here in America. We have here what are called manicotti, stuffed tubes of pasta with ricotta and grated cheeses and baked with tomato sauce or ragu. We also have the cannelloni, which can be stuffed with a similar filling or, more commonly, with a meat-based filling. The most common of these is topped with a bechamel, or white sauce and Parmigiano-Reggiano. The cannelloni is traditionally made using squares of fresh pasta, while the original Neapolitan manicotti was made using crepes. In fact, the name cannelloni refers to small reeds, while the manicotti was named from two varying sources: one was the Italian word manicotto, which meat "small muff" or "sleeve", yet also refers to the way the hot crepes are rolled by hand, jokingly called in Italian "cooked hands", the name manicotti a literal translation. The rest of the ingredients found in a typical Italian-American rendition are very traditional, however. You can find dry, hollow pasta tubes for making manicotti on the market, and they are fine to use. The original recipe, using crepes instead of pasta is much lighter and somewhat easier to make though. I urge you to give it a try. I will post some recipes both for traditional manicotti and cannelloni, as well as a few variations.