What should I add to my manicotti filling mixture if it’s too wet?
I am using fresh pasta, freshly made ricotta cheese and fresh wet mozzarella cheese in my filling ( only had a 1/3 c of scamorza) and afraid it will be too watery. Can I add something to minimize the expected watery consistency?
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• if you have not yet added the tomato sauce, use only half or three quarters what the recipe specifies.
• if you have already added all the tomato sauce, bake the dish longer than requested to help evaporate more liquid and concentrate the sauce.
• cook it at temp and duration specified, then if still too loose, add some more fresh pasta - not stuffed and cut in pieces - bake about 15 or 20 minutes more to let them absorb more sauce.
• similar to previous suggested the dish as recipe instructions say, and if still too wet, add a bread crumb topping and bake again.
For all these ideas, keep an eye on the casserole as it bakes. Cover with foil if the top is getting too dark before all is cooked. Maybe put a sheet pan under the casserole to catch possible overflow dripping.
Good luck and tell us how it turns out!