I am making a dinner for 10 tomorrow, and already made the sauce, apps, meatballs, salad vinaigrette, etc. I am making baked manicotti and would seriously prefer not having to deal with filling wet noodles. Can I use the Ronzoni brand shells dry (they are not "no-boil" type, but i have used regular lasagna sheets without boiling and it was fine)? I am wondering if there may be a good cooking method - perhaps lower and slower? I have a ton of cleaning to do tomorrow, so the easier the better. Thanks!