I would like to prepare a manicotti dish, refrigerate and cook the next evening. The recipe calls for uncooked manicotti shells. Can I stuff the shells, pour the sauce and refrigerate, and cook the next day? Or should I go ahead and cook then reheat the next day?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.