In the meantime, divide the dough into 4 portions and pull each one through in the machine (starting at level 0) 3 - 4 times and fold 1 x after each pull-through. From level 1 - 6 then spread out 1 x each time and then smooth out the long, approx. 10 cm wide strips. Without the machine, roll out the 4 dough portions with the rolling stick 1 - 1.5 mm thin and in elongated, 10 cm wide strips.
Then cut the strips into 10 cm wide rectangles. If you want to make manicotti, you can put each plate lengthways on a small gnocchi board and roll across it with a little pressure with a roller. Then there are racks of 10 x 11 cm. Now fill each smooth side of the rectangle so that the grooves are transverse when rolling up, then each roll has the grooves lengthways. But it is not mandatory, you can also leave the plates flat, then it's just cannelloni. They should then be 10 x 11 cm and you roll them up from a 10 cm wide side.
When filling, apply the cheese mixture on a 10 cm wide side. There should be enough for the rolls to have a diameter of approx. 3 cm. Roll up the panels 3/4, moisten the end with a little water, roll up to the end and lay them down with the seam facing down. When all are done, preheat the oven to 200 ° O / bottom heat. Spread 2/3 of the vegetable sauce in a casserole dish of approx. 20 x 29 cm, place the rolls on top with the seam facing down, spread the rest of the sauce over it and cover the surface thickly with the grated Parmesan. The cooking time is 20 minutes. The Parmesan should form a nice crust.