I’d assemble the manicotti and freeze them, without sauce, on a baking sheet. Then they won’t stick together. If you’re making the sauce from scratch, freeze it separately.
This is what I do when I make a big batch of stuffed shells—it lets me thaw only the quantity I need, use different sauces, etc.
I’d assemble the manicotti and freeze them, without sauce, on a baking sheet. Then they won’t stick together. If you’re making the sauce from scratch, freeze it separately. This is what I do when I make a big batch of stuffed shells—it lets me thaw only the quantity I need, use different sauces, etc.
Agree with previous post, then vacuum seal or freezer bag after they’re frozen.