I'm planning to make spinach-stuffed cannelloni with a white wine and gruyere sauce for 10 people on Sunday...and I want to know if I can prepare it a day ahead? The cannelloni will be the ones that cook as they bake...will they absorb too much moisture if stuffed and covered with sauce (but not baked) the day before? I often assemble lasagne the day before, but havent done cannelloni for years ;o)
lythande1,
Jun 28, 7:40pm
I wouldn't, it's better fresh.
garfeild101,
Jun 28, 11:08pm
I think some things are better reheated
izant,
Jun 29, 12:00am
Thanks, well...that's confusing ..! I think I'll prep the filling and make the sauce the night before, then do the stuffing and baking part the next day. Note-to-self ..dont invite 8 people round for Sunday dins when you are working that day!
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