Sorry posting for traffic - freezing pasta

[Cheeseismymiddlename]

So I have too much meat mixture . Want to make it into cannelloni but only have dried tubes. Can I make it up. Cover in sauce and freeze or do I have to cook it first. When ever I reheat pre cooked pasta dishes I always seem to loose the sauce. Help!!!

Why is the sauce "loose" when you reheat it? Maybe it's worth cooking it for longer so the sauce isn't so loose?

I would cook first then freeze

Cook it first, then freeze it. You might need to add a bit of water when you re-heat it maybe?

Ha ha, I'm sure I typed lose .... as in it dries up on the second cooking. Just feels a bit pointless cooking something now but not eating any of.Thanks for all the posts. It's as I thought. Can't add water on the reheat to cannelloni me thinks as it can't really be mixed in. X

Why not freeze the meat
When defrosted add the pasta and cook?

Will do tulip. I hate filling the tubes , so fiddly , so it would have been good to assemble now and whip it out the freezer mid week after work.

I often sprinkle a bit of water over lasagne or cannelloni if I'm reheating. It turns to steam and helps dampen things in general.

Not really addressing your original question, but to fill cannelloni tubes, use either a piping bag or a sealed large sandwich/freezer bag and snip off the corner, then pipe the filling into the tube from each side.

I'm not kidding, this has revolutionised my life.

Adding a bit of passata before a reheat- or halfway through will add the moisture back in.