Cannelloni are large pasta tubes (or rolled sheets of pasta) filled with ricotta and spinach, meat ragù, vegetables or seafood, then baked under tomato sauce, béchamel or both until bubbling and golden. It is a classic Italian baked first course, and it is also a good make-ahead dish for a crowd. This guide covers what cannelloni is, how it differs from manicotti, two ways to prepare it, a simple spinach-and-ricotta recipe, and how to avoid watery filling, dry pasta and split tubes.
What cannelloni is
The name comes from canna, “reed” or “tube”, and describes the hollow shape. Traditionally, cannelloni were made by rolling squares or rectangles of fresh egg pasta around a filling, a method common in northern and central Italy. Dried, machine-made tubes are now widely sold and make the dish easier at home. It is often served at Sunday meals and holidays, since it can be assembled in advance. See the Wikipedia entry on cannelloni for a short overview, and our guide to filled pasta for the wider family.
Cannelloni and manicotti
| Feature | Cannelloni | Manicotti |
| Traditional form | Pasta sheets rolled around a filling | Large extruded tubes, often ridged |
| Usage | Italy and worldwide | More common in Italian-American cooking |
| Fillings | Ricotta and spinach, meat ragù, vegetables, seafood | Very similar |
| Cooking | Baked in tomato sauce, béchamel or both | The same |
In many recipes the two names are used interchangeably. If you cannot find cannelloni tubes, manicotti, large paccheri or lasagna sheets rolled into tubes all work.
Two ways to make cannelloni
Dried tubes (faster)
Fill dried tubes with a piping bag or a freezer bag with the corner cut off. This is quick and freezes well. Handle them gently, since overfilled tubes can split.
Rolled sheets (more control)
Boil lasagna sheets until just pliable, spread filling along one edge and roll. You control the thickness and the seam, and the texture is usually more delicate. See lasagne verdi for green pasta sheets.
Spinach and ricotta cannelloni (serves 4 to 6)
Ingredients
- 9 to 12 cannelloni tubes, or 6 lasagna sheets
- 450 g ricotta, drained
- 300 g cooked spinach, squeezed very dry
- 1 cup (about 100 g) grated Parmesan
- 2 eggs, to bind (optional)
- 3 cups (about 700 ml) tomato sauce
- 1 cup (about 250 ml) béchamel (optional)
- Olive oil, salt, black pepper and a pinch of nutmeg
Method
- Prepare the dish. Heat the oven to 180 °C (350 °F). Spread about 1 cup of tomato sauce over the base of a baking dish, with a thin layer of béchamel if you use it.
- Make the filling. Mix the spinach, ricotta, beaten eggs, half the Parmesan, salt, pepper and nutmeg. For a meat filling, brown onion and carrot, add about 500 g of minced meat, deglaze with white wine, season, and cool slightly. Cook meat until it reaches 71 °C (160 °F).
- Fill. Pipe the filling into the tubes, or spread it on pasta sheets and roll them up tightly. Place the cannelloni in the dish, seam side down.
- Cover. Spoon over the remaining tomato sauce and a thin veil of béchamel, and scatter with Parmesan and, if you like, mozzarella. The pasta should be fully covered, since it cooks in the sauce’s moisture.
- Bake. Cover with foil for the first 20 to 25 minutes, then uncover and bake for 10 to 15 minutes more, until bubbling and browned. Allow 35 to 45 minutes in total.
- Rest for 10 minutes so it sets.
Most dried cannelloni tubes bake without pre-boiling when there is enough sauce, but check the packet. For more on cooking pasta, see pasta cooking. For other baked pasta, see lasagna Bolognese and pasta alla Sorrentina.
Fillings and sauces
- Spinach and ricotta: squeeze the spinach dry and season the ricotta well.
- Meat ragù: browned pork, beef or veal with soffritto and a splash of wine.
- Roasted vegetables: with ricotta or a plant-based cream for vegetarian dishes.
- Seafood: flaked white fish or prawns with a light white wine or tomato sauce.
Tomato sauce gives brightness, and béchamel gives creaminess. Many cooks use both, with béchamel under and over the tubes to prevent dryness.
For more recipes, see BBC Good Food’s spinach and ricotta cannelloni, Serious Eats’ spinach and ricotta manicotti and GialloZafferano’s cannelloni.
Common problems and fixes
- Soggy filling: squeeze the spinach until dry, sauté vegetables to remove moisture, and add egg or grated cheese to bind.
- Dry edges: use more sauce or béchamel, and keep the dish covered with foil for the first 20 to 25 minutes.
- Split tubes: do not overfill, fill gently, and use a piping bag. For rolled sheets, keep the roll tight and place it seam side down.
- Hard, chewy pasta: the tubes were not covered by sauce, or the foil was removed too early.
Variations
- Sorrento style: a tomato-forward sauce with basil and mozzarella.
- Vegan: blended tofu or cashew cream in place of ricotta, and a plant-based béchamel.
- Crêpe style: thin crêpes instead of pasta, for a more delicate texture.
Serving, storing and freezing
- Serve with a crisp salad. A Vermentino or Pinot Grigio suits the spinach and ricotta version, and a medium-bodied Sangiovese or Chianti suits meat fillings.
- Make ahead: assemble and refrigerate for up to 24 hours before baking.
- Freeze unbaked, or freeze cooled leftovers in portions, for up to 2 months. Bake from frozen for an extra 10 to 15 minutes.
- Leftovers keep in the fridge for 3 to 4 days. Reheat covered at 160 °C (325 °F) until hot all the way through (74 °C / 165 °F).
Common questions
Do I need béchamel?
No. It adds creaminess, but extra tomato sauce works.
Should I boil the tubes first?
Most dried tubes bake well without boiling if the sauce covers them. Check the packet.
How do I fill the tubes without a piping bag?
Use a freezer bag with a corner snipped off, or a small spoon.
Can I use fresh pasta sheets?
Yes. They roll easily and cook faster, so reduce the baking time slightly.
Why is my cannelloni dry?
Not enough sauce, or it was not covered with foil for the first part of baking.
Is it vegetarian?
Yes with spinach, ricotta, mushroom or vegetable fillings. Check the Parmesan if you avoid animal rennet.
Keep exploring
See our guides to ruote, chickpea pasta, pasta pairing and common pasta mistakes.
Related guides: find close swaps in the pasta substitution chart, check typical times in the cooking time chart, or browse the pasta shapes A to Z.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.