Lately, I’ve been adding a little Wondra flour to my filling for manicotti & lasagna. It allows the cheese to set up nicely with no oozing, even immediately out of the oven when it’s still bubbling. I got this idea when making gnudi, which is basically maincotti/ravioli filling with flour. I find that part skim ricotta also helps to retard the flow of the cheese filling out of the tube. I was surprised when I searched for this technique that I couldn’t find anything. Does anyone else use this technique?