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Tubes of pasta, always served stuffed, whose Italian name translates as ‘large tubes’. Cannelloni are usually made with rectangles of home–made pasta, which are briefly boiled, then filled and rolled into tubes. The tubes are placed side by side in an ovenproof dish, topped with a sauce and baked in the oven. Today pasta manufacturers have produced a ready–made tube of pasta, which can be filled before cooking using a pastry bag or teaspoon.
Recipe by Gino D'Acampo