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Making from-scratch-manicotti, get everything ready, pan is set to go in the oven and I'm out of aluminum foil <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/irked.gif" style="border:0px solid;" title="irked">:<br><br>
Any brilliant ideas for how to cover it? I do have a larger pan that would work, but won't the liquid condense and run out over the edge of the smaller pan (making a mess on the bottom of the stove)?
 

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<div>Originally Posted by <strong>Arduinna</strong> <a href="/community/forum/post/7944475"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I've made homemade manicotti for years and I never cover it when it's cooking.</div>
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What she said, and I'm (a little) Italian. Live dangerously!
 

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<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">Live dangerously!</td>
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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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Ok, I'll give it a shot! Most saucy dishes I make go dry and burnt if I don't cover them though.
 

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I agree with pp. I don't usually cover my pasta dishes in the oven. Maybe just try baking at a lower temp, for a longer period of time? Good luck!
 

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Huh. Lower the temp. Cook longer. Duh <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/duh.gif" style="border:0px solid;" title="duh"><br><br>
Think 325 is low enough, or should I go with 300?
 

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Would any of you ladies care to share your recipe for manicotti? <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:
 

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I never cover pasta dishes wither. But, if you need to cover it, couldn't you use a cookie sheet? If you have 2, place the casserole on top of one, and then place the second once over the top of the casserole, with the lip facing downward to help the condensation drain onto the lower sheet.<br><br>
(oh my. did that make any sense at all???!!!)
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Synthea™</strong> <a href="/community/forum/post/7944566"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Huh. Lower the temp. Cook longer. Duh <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/duh.gif" style="border:0px solid;" title="duh"><br><br>
Think 325 is low enough, or should I go with 300?</div>
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I usually cook mine at about 350ish for maybe 20 minutes. Sorry I can't be more exact but I actually haven't cooked it in awhile so I can't remember.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>riverscout</strong> <a href="/community/forum/post/7944571"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Would any of you ladies care to share your recipe for manicotti? <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:</div>
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Throw together a bunch of cheeses, seasoned ground beef and an egg, pipe into cooked and cooled manicotti shells and cover with marinara sauce (this time I used Giada's sauce, if I'm in a hurry I use jarred spaghetti sauce). <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
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<div>Originally Posted by <strong>gretasmommy</strong> <a href="/community/forum/post/7944574"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I never cover pasta dishes wither. But, if you need to cover it, couldn't you use a cookie sheet? If you have 2, place the casserole on top of one, and then place the second once over the top of the casserole, with the lip facing downward to help the condensation drain onto the lower sheet.<br><br>
(oh my. did that make any sense at all???!!!)</div>
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Great idea! If cooking it at a lower temp still makes it dry, I'll try that next time. Thanks!
 
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