Cannelloni

This archetypal pasta from Emilia-Romagna is universally well-known, as its fame has been spread all over the world via Italian restaurants and trattorias. Today it is not only Italian manufacturers who make this large tubular pasta, it is made in many other countries as well, and is sold fresh, dried and ready-cooked in chilled cabinets and freezers everywhere.

Cannelloni was originally made with a sheet of rectangular pasta that was cooked as usual in boiling water, drained and rolled around a filling of meat, vegetables or even fish, then baked in a tomato sauce and topped with Mozzarella or sometimes with a béchamel sauce and Parmesan. Now pasta manufacturers have developed ready-made tubes about 12.5 cm (5 inches) in length which are easier to fill and can be cooked in the same way.