Manicotti/Freeze first or not after preparing and serving 2 days later
Making manicotti for vacation. Making it on a Friday, traveling with it on Saturday, and serving it for dinner on Sunday. My questions - If I keep it cold until Sunday (without baking it yet and the manicotti is already cooked) will it be okay to bake on Sunday or will the manicotti get mushy? Or... should I leave the manicotti stuffed but not cooked until I bake it Sunday? Or... should I freeze it with uncooked stuffed manicotti or stuffed cooked manicotti?
1 Comment
NancySeptember 10, 2020
Main issue I see is the Saturday drive.
Cooked or perishable foods should be at temperatures between 40 and 140 F no more than two hours.
If you can manage that, either cooked manicotti held in fridge/freezer and cooler is fine.
If your drive is longer than 2 hours and/or you can't maintain under 40F during the drive, I would change menu and take shelf stable foods to prepare at vacation location.
Cooked or perishable foods should be at temperatures between 40 and 140 F no more than two hours.
If you can manage that, either cooked manicotti held in fridge/freezer and cooler is fine.
If your drive is longer than 2 hours and/or you can't maintain under 40F during the drive, I would change menu and take shelf stable foods to prepare at vacation location.
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