how long do I cook fresh manicotti in oven?
My husband bought home some fresh homemade manicotti yesterday that we are having tonight. I am simmering a marinara sauce for it now.
So when we are ready to eat, do I heat the manicotti in a baking dish with a tiny bit of olive oil? Or do I cook it in the marinara? It's just cheese, so I only need to make sure the pasta is cooked, but fresh pasta cooks so quickly, I don't want to overcook, and adding the sauce may make it goopy? The manicotti are the basically the size of a long, flat cannoli.
I was thinking 30 - 35 minutes at 350* but I think your idea will work. It's difficult for me to suggest a cooking time because, as I see it, time/temperature are relative. I rarely use the clock when cooking, except to mark the time that I might want to take a look and see how things are going in the oven or on the stove top.
The Manicotti needs to come up to temp. before it starts to cook properly so the temperature of the other ingredients, when added to the mix, will affect how long it takes to cook.
When I'm working with a new recipe idea, I sometimes make one sample of the item and cook it in the same pan with the others so I can taste test it at various intervals to determine when I want to call it done.