Holding cannelloni before baking?

[nasv]

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?

Salud,
-Nico

[monavano]

I think you could even make it a day ahead. I disagree about letting it rest as it's not a piece of meat that you want medium rare. It can go right into the oven, IMO.

[escondido123]

I usually just take it out of the frig, put it in the oven and turn the oven on. Warms up along with the oven and then bakes just fine.

[monavano]

Great idea.

[hotoynoodle]

cold pans in hot ovens make steam.

[hotoynoodle]

it will be fine, but let rest at room temp at least 30 minutes before you pop it in the oven.