What to Serve With Beef Manicotti

This blimp Manicotti recipe is five STARS comfort food correct in your ain domicile!

This baked Manicotti recipe is creamy, cheesy, meaty, saucy, and deeply satisfying.  It'south blimp with beef, Italian sausage, ricotta, mozzarella and Parmesan but I've likewise included recipe variations for Cheese Manicotti, Spinach Manicotti, Craven Manicotti etc. I've included everything you need to know about how to make Manicotti likewise equally how to brand ahead and how to freeze.  Allow's manicotti!

How to Make Manicotti Recipe Video

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Manicotti Recipe

I knew I wanted to deliver this blimp Manicotti recipe to you lot in time for Valentine's Day because it is like bringing a taste of Italy dwelling house without the expense and with enough to go around.   Information technology belongs with the Italian classics of my Lasagna, Chicken Parmesan, Italian Meatballs,  Shrimp Fettuccine, Macaroni and  Cheese,  Baked Penne, Pasta Al Forno  – and in your mouth.

Because really, does it get any better than stuffed and smothered pasta AKA luscious flossy, cheesy meaty filling made with 3 cheeses cocooned in tender shells enveloped in a to-live-for homemade marinara sauce and topped with more than cheese?  Not in my earth.

This easy Manicotti recipe tastes gourmet enough for special occasions and visitor simply is also fabled for weeknights considering yous can brand the entire Manicotti recipe in advance, refrigerate and melt at dinner time!

Here are a few more reasons to love Homemade Manicotti:

• Family Friendly.  Pasta, cheese meat, marinara – fifty-fifty the pickiest eaters will love this comforting combo.
• Makes a large quantity.  This like shooting fish in a barrel Manicotti recipe makes 14 manicotti, then its perfect for everyone to indulge or for big crowds, dinner parties or company.
• Less Expensive. A casserole of Manicotti feeds the whole family and makes fabulous leftovers for a fraction of the toll of dining out.
• Make Ahead.  Manicotti tastes even ameliorate if assembled ahead of time.  This makes for a hassle free, no fuss dinner!  Just pull it out of the fridge and press "bake" when anybody'southward ready to eat.
• Freezer friendly.  This Manicotti freezes well, making it platonic for busy days, dinners for new moms or when someone has had surgery.  You can as well double the batch and eat 1 manicotti casserole for dinner and freeze i for later.

WHAT IS MANICOTTI?

So, with all this Manicotti talk, what exactly is Manicotti?  Manicotti is a popular Italian-American dish inspired by Italian cannelloni. It appropriately ways "fiddling sleeve" in Italian.  Information technology is fabricated with large, tubular pasta shells (sleeves) that are boiled until al dente, cooled so stuffed with diverse fillings, usually ricotta mixed with mozzarella, ground beef, Italian sausage and/or spinach.

The blimp manicotti shells are lined in a baking dish and either marinara or bechamel sauce is poured over tiptop. The Manicotti is then covered and baked to bubbly deliciousness.

WHAT'S THE Divergence BETWEEN CANNELLONI AND MANICOTTI?

Both Manicotti and Cannelloni are stuffed pasta shells covered in sauce and baked.  What sets the two apart is the bodily pasta used in constructing the dish.

Cannelloni (which loosely translates to "big reeds" or "big tubes"), uses either fresh crepes or pasta sheets, like lasagna noodles, that you lot stuff then roll into a tube.  Bootleg Manicotti, on the other hand, uses stale, pre-made pasta tubes specifically called "manicotti," rather than cannelloni pasta sheets.

About Stuffed Manicotti

This easy Manicotti Recipe is one of the best I've ever devoured – eating place or homemade.  Hither are a few reasons that fix information technology apart:

• Soaked Archetype Noodles. In that location is no demand to settle for no boil manicotti shells or boil your manicotti shells.  Instead, the shells soften just in hot tap making them Mode easier to stuff
• Marinara Sauce.  For the ultimate Manicotti, you need to smother it in the ultimate sauce.  Information technology takes a few extra minutes to brand marinara from scratch but is SO worth it AND most of the fourth dimension is just simmering.
• Beef, Sausage & Cheese. My favorite combination is of multiple cheeses, beef and sausage. The combination of beef and Italian sausage is sublime and adds the ideal texture so you don't feel like you lot're just taking a big bite of oozing cheese.  Although, I'm not entirely opposed to that.
• Depth of Flavor. The utilise of 3 cheeses, both beef and Italian sausage besides as plenty of seasoning in both the filling and the marinara add a depth of flavor that cannot be achieved whatever other way
• No Grainy Ricotta! Instead of using all ricotta, we combine ricotta with sour cream for the creamiest ricotta y'all ever did taste.  This volition make a ricotta lover out of you!

WHAT Is in Manicotti MADE OF?

1. Manicotti Shells: dried pasta shells that are approximately iv-inches long and 1-inch wide.  You volition demand i eight oz. package Manicotti Shells which contains 14 shells.
2. Marinara Sauce: You can utilise store bought or bootleg, but I HIGHLY propose bootleg.
3. Filling: Manicotti is ALL bout the filling.  And the filling is ALL about the cheese.  You can add beef, Italian sausage, spinach, mushrooms, etc., TO the cheeses, but they practise not take the place of any of the cheeses.  I've described the filling in detail beneath.

WHAT Is Manicotti FILLING MADE OF?

In this Blimp Manicotti recipe, nosotros use ricotta, mozzarella, Parmesan cheese, beefiness, Italian sausage, eggs, herbs and sour foam.

RICOTTA

The main ingredient of authentic Manicotti filling is ever ricotta.  Many individuals, however, don't like ricotta because the ricotta we buy in our American grocery stores tends to gustatory modality grainy and nothing similar ricotta you purchase at an Italian market place. To solve this dilemma, I did a side by side taste with my lasagna recipe of:

• ricotta
• ricotta mixed with sour cream
• cottage cheese
• cottage cheese mixed with sour cream

Ricotta mixed with sour cream was the clear winner – it is culinary irresolute.  It is smooth and lusciously creamy without tasting grainy!  You will find a newfound dear of ricotta and of homemade Manicotti with this new hack.

MOZZARELLA

Manicotti filling usually includes mozzarella because it's creamy, buttery and melts beautifully.  Information technology's milky richness cuts through the tangy lycopersicon esculentum sauce.

Please employ freshly grated mozzarella cheese every bit it tastes far superior and every bit important, melts amend.  Pre-shredded cheeses contain chemicals that continue the cheese strands from clumping together – these same chemicals prevent the cheese from melting every bit smoothly.

PARMESAN

Parmesan cheese infuses the Manicotti filling with its salty, nutty season. Yous don't desire to apply the powdered or pre-shredded Parmesan cheese.  Every bit in with mozzarella, freshly grated Parmesan cheese tastes far superior and melts much amend.

EGGS

Yous will see some broiled Manicotti recipes with eggs and some recipes without eggs, only I recollect eggs are essential.  The eggs act as a binding agent and, along with the sour cream, give our ricotta an ideal creamy texture.

Beefiness and Sausage

In this Beef Manicotti Recipe, I've called this meaty filling considering I wanted to create the best Manicotti recipe and information technology doesn't get better than meat + cheese + pasta + marinara!

We are going to use half ground beefiness and half Italian sausage.  The combination results in a superior texture and flavor.  The meats are cooked with onions, garlic, salt and pepper for a juicy, tantalizing addition to our filling.

SEASONINGS

Finally, the filling mixture is seasoned with basil, parsley, nutmeg, salt and pepper to round out the flavour because, like all recipes, every chemical element should be seasoned independently so it is stand-solitary flavorful. Add together the ricotta, sour foam, mozzarella, parmesan, beef, sausage, eggs and herbs together and nosotros accept creamy, meaty, herby, cheesy deliciousness!

Tin can I employ Shop Bought MARINARA Sauce?

Other than the filling and pasta shells, the other of import element in the best Manicotti is Marinara Sauce.  Using quality Marinara Sauce is HUGELY of import because it is where nigh of the season comes from.

You can use store bought Marinara Sauce for this recipe but I HIGHLY recommend my Marinara Sauce recipe.  It is 1000X amend than jarred and is done in less than thirty minutes – half of that time is simmering.  It boasts rich, vivid tomato flavor and is brand ahead and freezer friendly and so you can fifty-fifty brand it days or months in advance!

I won't go into too much detail because I accept an entire post dedicated to my Marinara Sauce recipe.  In that mail service, I have included my Best Marinara recipe with onions, carrots and celery AND super like shooting fish in a barrel, lazy day Marinara Sauce which eliminates the carrots, and celery and uses garlic and onion powders so there is NO chopping – then at that place is no excuse not to brand Marinara Sauce from scratch!

That existence said, if y'all employ store bought Marinara, you lot will demand about 3 3/four- iv cups, enough to generously cover the peak of your Manicotti.  You also might desire to spruce up your store-bought Marinara Sauce like I do in my Spaghetti Bolognese.  It is amazing what a few seasonings tin can practise.

Exercise you take to melt the manicotti before stuffing it?

Manicotti shells are traditionally boiled until al dente, cooled earlier filling, covered in sauce and baked.  Boiling the shells not only produces one more stride, simply if your noodles are overcooked, they go flimsy, tear easily, and super difficult to fill.

In this piece of cake Manicotti recipe, you don't have to bake the shells before filling them.  Instead, I use the easy trick I utilise for my lasagna noodles and let them soak in hot tap water while y'all prep the remainder of the ingredients.

The noodles soften slightly merely nevertheless retain their shape so they are super easy to piece of work with.  The Manicotti shells will finish cooking in the oven for the perfect texture every time – no flimsy, tearing manicotti shells!

Tin can I utilize No Boil Manicotti Shells?

I do non advise no boil manicotti shells.  They tend to bake upwards chewy instead of tender and you run the unpalatable hazard of crunchy, noodles if they are non fairly submerged in the sauce.  Instead, use traditional Manicotti shells and soak them in hot h2o per directions.

HOW TO MAKE MANICOTTI

SOAK MANICOTTI SHELLS

• Place manicotti shells into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Permit them soak for 30 minutes, merely not much longer or they can become also soft.  Y'all tin chop your veggies, make marinara and filling during this time.
• Alternatively, you lot can cook your shells for 4-six minutes in a large pot of salted water, only until al dente then identify them on a lightly greased cooling rack.  Don't expect too long to stuff your shells considering they will soften every bit they cool.

Cook Beefiness and Sausage for Filling

• In a Dutch oven or large pot, chocolate-brown ground beef, sausage and ½ onion, over medium rut until cooked through. Season with salt and pepper and so add together garlic and melt 30 more seconds.
• Transfer to a paper towel lined plate to absurd.
• Y'all can substitute the meat with all beef, all craven, spinach, etc.  See my recipe variations below.

Make Marinara Sauce

• In the same pot, estrus oil over medium heat.  Add onions, carrots and celery and cook for seven-10 minutes or until soft.  Add garlic and red pepper flakes and cook 30 more seconds.
• Stir in crushed tomatoes, pureed tomatoes, and all remaining Marinara ingredients. Simmer on the everyman heat for xv minutes.
• How easy was our homemade Marinara Sauce?  The ingredient listing is lengthy only after yous cook your sofrito for 7-10 minutes, it is simply a dump and simmer recipe!

Brand Filling

• While sauce is simmering, add eggs to a big bowl and whisk. Add ricotta, sour foam, mozzarella, Parmesan and all remaining Cheese Filling ingredients including cooled meat.  Stir until evenly combined.

Assemble

• Spread 1 cup of Marinara sauce on the bottom of the prepared pan (layer will be thin).
• Pat manicotti shells dry with paper towels and generously fill each shell with the cheese-meat mixture (see tips on how to pipe using a freezer purse below).
• Suit the blimp manicotti in a single layer in the baking pan – it will exist tight just yous should exist able to squeeze them all in in that location.
•  Evenly summit with remaining sauce followed by 1 ½ cups mozzarella and ½ cup Parmesan.

Broil

• Tightly cover manicotti with foil and bake for 40 minutes.  Uncover and bake and an additional ten minutes or until heated through and Parmesan is golden.

How practise you fill up manicotti shells?

Making Stuffed Manicotti doesn't have to be messy or time consuming. For hassle complimentary stuffing: ane) use firm al dente noodles (nosotros are using the soaking method) and, 2) put the meat and cheese mixture in a piping bag or plastic handbag, snip the corner and pipe it into the shells.

To pipe the filling into the shells, make sure you make a large plenty cut so the meat can hands clasp through.  Hold one shell with one hand and with your dominant hand, get together the top of the pocketbook and clasp the filling into the corner of the purse and into the vanquish.  Fill half fashion, flip the shell over and repeat.  The shells should be very full, with some filling coming out both ends.

Stuffed MANICOTTI VARIATIONS

The possibilities are endless when it comes to stuffed Manicotti.  The footing beefiness and Italian sausage in this recipe equal nigh 3 cups, so y'all tin replace them with anything that equals the same book. Here are a few ideas:

• Chicken Manicotti:  substitute the ground beef and sausage with three cups shredded cooked chicken or 3 cups ground craven.  You tin can use marinara sauce or supervene upon it with béchamel/Alfredo sauce.
• Beef Manicotti:  replace the Italian sausage with lean ground beefiness.
• Basis Turkey Manicotti:  replace the ground beefiness and sausage with ground turkey.
• Spinach Manicotti:  supercede the ground beef or sausage with one 10 oz. package frozen, thawed spinach that has been well drained.  Use two x oz. packages if omitting all of the meat.  Yous can too use fresh spinach, see beneath.
• Spinach and Mushroom Manicotti:  replace ground beef and sausage with 12 oz. chopped baby bella mushrooms and 4 cups fresh baby spinach.  Melt ii tablespoons butter with two tablespoons olive oil in a Dutch oven or large pot.  Add onions and cook two minutes.  Add mushrooms and sauté 4-6 minutes or until golden.  Add garlic and melt thirty seconds. Add spinach and cook on low for 1-two minutes or until wilted.
• Vegetable Manicotti:  use any variety of vegetables from spinach, mushrooms, bell peppers, zucchini, carrots, etc.  Chop vegetables and sauté them until crisp-tender.
• Seafood Manicotti:  replace meats with 1-pound lump crab meat or a combination of crab meat and cooked, chopped shrimp.  Replace Marinara Sauce with Bechamel/Alfredo Sauce.
• Cheese Manicotti:  You lot continue your manicotti super simple and just stuff with the cheese filling.  Yous will desire to increase the ingredients to make up for the three cups lost book of meat.
• Cottage Cheese Manicotti:  go on the sour cream but supplant the ricotta with cottage cheese.  I dear the added texture of cottage cheese if I am skipping the meat and using spinach instead.

WHAT GOES WITH Manicotti?

This Manicotti is all you lot are going to want to eat but y'all can make information technology complete meal with a big greenish salad, Caesar salad and some garlic breadstuff.  Manicotti is also great served with:

• Buttery Breadsticks (new pics coming presently!)
• Soft and Fluffy Dinner Rolls
• Roasted Parmesan Broccoli
• Sautéed Brussels Sprouts with Garlic, Lemon, Butter
• Tomato Cucumber Salad
• Roasted Asparagus with Balsamic Dark-brown Butter
• Wedge Salad with Bluish Cheese Ranch
• Berry Salad with Honey Mascarpone
• Fruit Salad with Honey Lime Vinaigrette
• Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette

Tin can I Brand Manicotti IN Accelerate?

Yep! Manicotti is make-ahead friendly so you lot can assemble and refrigerate then pull it out of the refrigerator and broil for a no fuss dinner!

Making Manicotti in accelerate is actually my preferred method because it tastes fifty-fifty better as the flavors have fourth dimension build and meld farther. To make in accelerate:

• Assemble and Refrigerate. Yous tin make and assemble the unabridged Manicotti a day in advance (without baking).  Embrace the Manicotti tightly with foil and refrigerate until ready to broil.
• Make Sauce in Accelerate. Every bit previously mentioned, I HIGHLY recommend homemade Marinara Sauce.  You can brand the sauce up to iii days in advance and air-condition it or freeze information technology for upwardly to iii months.  Grab and dump pre-made Marinara Sauce makes this Manicotti recipe come together super quickly.
• Make Filling in Accelerate:  You lot tin make the filling in advance and continue tightly covered in the fridge for up to iii days.

How long does cooked manicotti concluding in the fridge?

Baked Manicotti should be tightly covered with foil or transferred to an airtight container.  When properly stored, cooked manicotti will final for approximately five days.  As in all leftovers, apply your best sentence and if it smells off, then toss it.

How practise you reheat manicotti?

• Total Casserole:  cover baking dish tightly with foil and bake at 350° F for approximately xx minutes or until heated through.
• Microwave:  Add individual servings to a microwave-safe plate and encompass with a paper towel then the sauce doesn't splatter.  Microwave 1 ½-2 minutes or until heated through.

CAN you FREEZE uncooked manicotti?

Yes! You can freeze uncooked or cooked Manicotti.  Freezing homemade Manicotti is a groovy way to enjoy a bake-and-eat dinner any night of the week without any prep!  For best results, I recommend freezing uncooked Manicotti, but both methods volition piece of work.

HOW TO FREEZE UNCOOKED manicotti

1. Assemble Manicotti co-ordinate to recipe directions in a freezer safe dish.  Information technology is best if your noodles are more on the al dente side.
2. Wrap the dish twice tightly in plastic wrap.
3. Cover tightly with 1 layer of aluminum foil.
4. Characterization Manicotti.
5. Identify evenly in the freezer for up to 3 months.
6. When set up to bake, place Manicotti in the fridge to thaw completely, 24-48 hours.
7. Remove plastic wrap and encompass tightly with foil.
8. Let Manicotti stand at room temperature while the oven preheats.
9. Bake Manicotti co-ordinate to directions, adding an boosted ten-15 minutes.

HOW TO COOK MANICOTTI FROM FROZEN

1. Remove plastic wrap from Manicotti and cover tightly with foil.
2. Bake Manicotti covered at 350 degrees F for one ½ hours.
3. Uncover and bake an addition 15-30 minutes or until hot and bubbly.

HOW TO FREEZE LEFTOVERS

If you forget to thaw your Manicotti the night before, it tin also be baked from frozen:

You can freeze the entire blistering dish of Manicotti (encounter How to Freeze Cooked Manicotti) if you are going to be reheating the dish all at once, or I prefer freezing individual servings of Manicotti.  Individual servings are super user-friendly for on-the-go work lunches or small portion dinners.

To freeze Manicotti leftovers:

1. Let Manicotti cool completely then separate into individual portions.
2. Freeze separate servings in airtight containers or yous can even use plastic bags – a little messier but it's convenient and gets the job done.
3. To reheat in the microwave: transfer to a microwave-prophylactic dish and microwave from frozen for approximately v-7 minutes or until heated through.
4. To reheat in the oven: preheat oven to 350 degrees.  Transfer serving to an oven-proof baking dish.  Encompass, and broil at 350 degrees for 15 minutes or until heated through.

Looking for more than Italian Recipes?

• Fettuccine Alfredo
• Lasagna Soup
• Cheesy Chicken Bacon Ranch Pasta
• Sun Dried Love apple Pasta
• Minestrone Soup
• Cheesy Skillet Penne

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Manicotti

• 1 8 oz. pkg Manicotti Shells (xiv shells)

Meat Mixture

• 1/two pound lean ground beef
• one/two pound balmy Italian sausage casings removed
• 1/2 medium yellow onion chopped
• 2 garlic cloves minced
• ane/4 tsp EACH common salt, pepper

Cheese Filling

• i eggs
• 2 1/2 cups whole milk ricotta cheese
• 1/two loving cup sour cream total fatty please
• two tablespoons chopped fresh basil or ½ tablespoon dried
• two tablespoon chopped fresh parsley or ½ tablespoon dried
• i/4 teaspoon nutmeg
• ane 1/two cups freshly grated mozzarella
• 1/3 loving cup freshly grated Parmesan cheese
• 1/4 tsp EACH salt, pepper

Topping

• 1 1/2 cups freshly grated mozzarella
• one/2 cup freshly grated Parmesan

• Place manicotti shells into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak for 30 minutes (you can chop your veggies, make marinara and filling during this time).

• In a Dutch oven or large pot, brown ground beef, sausage and ½ onion, over medium estrus. Season with salt and pepper so add together garlic and cook 30 more than seconds. Drain all but i tablespoon grease. Transfer to a paper towel lined plate to cool.

• Prepare Marinara according to recipe directions using grease from pan instead of olive oil in recipe.

• While sauce is simmering, preheat oven to 350 degrees F. Add eggs to a big basin and whisk. Add all remaining Cheese Filling ingredients including cooled meat. Stir until evenly combined.

• Lightly spray a ix×13 baking pan with nonstick cooking spray. Spread 1 cup of Marinara sauce on the bottom of the prepared pan (layer volition be thin).

• Pat manicotti shells dry with newspaper towels and generously fill each beat with the cheese-meat mixture. To do this, I add the mixture to a freezer size bag, snip the corner and pipage the filling into each cease. The ends should be flood.

• Conform the stuffed manicotti in a unmarried layer in the baking pan (clasp them in). If yous have any leftover filling, spread it evenly over the stuffed shells. Evenly superlative with remaining marinara sauce followed by 1 ½ cups mozzarella and ½ cup Parmesan.

• Tightly embrace manicotti with foil and bake for xl minutes. Uncover and bake and an additional 10 minutes or until heated through and Parmesan is gold.

• Let the manicotti stand up 10 minutes earlier serving.

Don't miss the "how to brand" recipe video at the summit of the post!

STUFFED MANICOTTI VARIATIONS

The basis beef and Italian sausage in this recipe equal most three cups, and so you lot can supplant them with annihilation that equals the same book. Here are a few ideas:

• Chicken Manicotti: substitute the ground beef and sausage with 3 cups shredded cooked chicken or 3 cups ground chicken.  You can use marinara sauce or supercede it with béchamel/Alfredo sauce.
• Beef Manicotti: replace the Italian sausage with lean basis beef.
• Basis Turkey Manicotti: replace the ground beefiness and sausage with ground turkey.
• Spinach Manicotti: replace the footing beefiness or sausage with one ten oz. packet frozen, thawed spinach that has been well drained.  Employ two 10 oz. packages if omitting all of the meat.  Yous can too apply fresh spinach, see below.
• Spinach and Mushroom Manicotti: supervene upon basis beef and sausage with 12 oz. chopped babe bella mushrooms and 4 cups fresh babe spinach.  Melt 2 tablespoons butter with 2 tablespoons olive oil in a Dutch oven or large pot.  Add onions and cook two minutes.  Add mushrooms and sauté 4-6 minutes or until aureate.  Add garlic and melt 30 seconds. Add spinach and cook on low for 1-two minutes or until wilted.
• Vegetable Manicotti: use any variety of vegetables from spinach, mushrooms, bong peppers, zucchini, carrots, etc.  Chop vegetables and sauté them until crisp-tender.
• Seafood Manicotti: replace meats with one-pound lump crab meat or a combination of crab meat and cooked, chopped shrimp.  Supervene upon Marinara Sauce with Bechamel/Alfredo Sauce.
• Cheese Manicotti: Y'all keep your manicotti super simple and just stuff with the cheese filling.  You will desire to increase the ingredients to make upwardly for the 3 cups lost book of meat.
• Cottage Cheese Manicotti: keep the sour cream but replace the ricotta with cottage cheese.  I dear the added texture of cottage cheese if I am skipping the meat and using spinach instead.

Tin I Make MANICOTTI IN ADVANCE?

Yes! Manicotti is make-alee friendly then you tin can assemble and refrigerate then pull it out of the fridge and broil for a no fuss dinner!

• Gather and Refrigerate:You lot tin make and assemble the entire Manicotti a day in advance (without baking).  Cover the Manicotti tightly with foil and refrigerate until ready to broil.
• Brand Marinara Sauce in Accelerate:You can make the sauce up to three days in accelerate and air-condition information technology or freeze it for up to 3 months.
• Make Filling in Advance: You can make the filling in accelerate and keep tightly covered in the refrigerator for up to 3 days.

HOW TO FREEZE MANICOTTI

• Get together Manicotti according to recipe directions in a freezer safe dish but do non bake.
• Wrap the dish twice tightly in plastic wrap.
• Cover tightly with one layer of aluminum foil.
• Label Manicotti.
• Place evenly in the freezer for up to 3 months.
• When set up to bake, place Manicotti in the refrigerator to thaw completely, 24-48 hours.
• Remove plastic wrap and encompass tightly with foil.
• Let Manicotti stand at room temperature while the oven preheats.
• Bake Manicotti according to directions, adding an additional ten-15 minutes.

HOW TO FREEZE LEFTOVERS

• Let Manicotti cool completely so carve up into private portions.
• Freeze divide servings in airtight containers or y'all can even use plastic bags – a footling messier but it's convenient and gets the chore done.
• To reheat in the microwave: transfer to a microwave-rubber dish and microwave from frozen for approximately 5-seven minutes or until heated through.
• To reheat in the oven:  preheat oven to 350 degrees.  Transfer serving to an oven-proof baking dish.  Cover, and broil at 350 degrees for 15 minutes or until heated through.

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