My girlfriend went to the store to buy giant shells to stuff, but they were out. She ended up with some pennoni. They seem large enough to stuff and bake, but I'm not sure what the best method is. I haven't made mannicotti before, so I'm sort of lost. We plan on stuffing them with a ricotta\sourcream\choppedgrlic\basil mixture that we use as pizza sauce. We also bought some Italian sausage. I made some basic marinara yesterday to use tonight, to top them with before putting in the oven.
Should we par cook them and finish in the oven? If cooking to al dente, should we cold shock them? I've read that it can remove starch is vital to maribara absorbtion. Should we boil them until they are just barely cooked, then cool and stuff them and finish them in the oven? Should we mix raw sausage into the ricotta mix or incorporate sausage cooked or uncooked into the sauce? I am lost!