Holding cannelloni before baking?
Hey Chowhounds! I wanted to make some cannelloni for dinner tonight with the idea of doing as much as possible before during the day, and then putting the dish into the oven to cook about 30 minutes before eating.
Is uncooked cannelloni something that would refrigerate well for a few hours? I was thinking of cutting and rolling the pasta, parcooking it in the hot salted water, ice-bath, filling, roll-up... then fridge?
And when I'm ready, take my baking dish, tomoato sauce, refrigerated cannelloni, and then any other toppings and into the oven.
Would that work? Would the cannelloni dry out at all?