Manicotti are a much-loved baked pasta in our family, but in this case I use crespelle instead of fresh pasta to envelop the ricotta stuffing. If you have crespelle in the freezer, as I usually do, it is a faster preparation; just be careful not to overstuff the crespelle, because they puff up in the baking process. For years, I’ve asked myself where the name “manicotti” comes from. Then, one day, I figured it out. When I was in a refugee camp in Trieste, I was enrolled in a Catholic school, and