Pasta Reggia Cannelloni - 1x250g

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Baking the cannelloni tubes before stuffing them ensures that the pasta will remain firm and hold its shape, while also imparting a subtle flavor to the finished dish.

Update Notes:This recipe was originally published in September 2019, but was re-published with new information, helpful tips and photos in December 2021.

It's easier to control the filling when you're only dealing with a bit at at time, it doesn't drop bits off or smear around like when you're trying to fit a handful in at once. Traditionally, cannelloni is made with dried cannelloni tubes filled with savory mincemeat or ricotta cheese. This original cannelloni recipe (or versions of it) is still very popular in Campania and throughout Italy. I'd be really happy if you can tell me where manicotti are a staple and perhaps send me a link to a recipe. Once the lasagne sheets have been cooked, carefully peel and lay them flat on a clean, damp tea towel.

Alternatively, you can bake the cannelloni and allow it to cool completely before covering and adding to the fridge. In Emilia, they sometimes cook spinach and ricotta filled pasta tubes in Bolognese instead of tomato sauce! I always immerse them in cold water after cooking but I think some of them are either already cracked or tear slightly during boiling - it seems unavoidable that some of them tear.

Then, carefully roll the lasagne sheet into a cylinder shape and place it seam side down in a lightly greased baking dish.