Cannelloni: Classic stuffed pasta tubes you can master
Cannelloni are large stuffed pasta tubes that you bake in sauce until bubbling and golden. Use them for a weeknight shortcut or for an elegant Sunday first course.
Table of contents
What is Cannelloni?
Cannelloni are cylindrical pasta, typically filled with cheese, vegetables, or meat, then baked in sauce. They trace to traditional Italian stuffed pasta and often appear as a celebratory first course.
For an authoritative definition and short history, see Wikipedia. Wikipedia – Cannelloni.
Quick competitive snapshot
Top recipe sites focus on three practical things: a dry, well-seasoned filling, a binding sauce, and a reliable shaping method. The top pages we studied show a clear split in user intent. Some readers want a fast, tube-based approach. Others want a chef-level, rolled sheet technique.
Notable references:
- BBC Good Food – Spinach & Ricotta Cannelloni
- Serious Eats – Technique-led manicotti/cannelloni approaches
- Food Network – Classic meat cannelloni
- GialloZafferano – Italian cannelloni versions
- Epicurious – variations and prosciutto filling
Classic fillings and sauces
Common fillings:
- Spinach and ricotta. Squeeze the spinach to dry it. Season the ricotta well. This remains the most-searched variation.
- Mixed meat ragù. Browned pork, beef, or veal with soffritto and a splash of wine makes a rich, filling dish.
- Roasted vegetables with ricotta or cashew cream for vegetarian plates.
Classic sauces:
- Tomato sauce for brightness.
- Béchamel for cream and mouthfeel. Use it under and over the cannelloni to avoid dryness.
Two reliable methods: tubes vs rolled sheets
Pre-formed tubes (fast)
Buy dried tubes of it and fill with a piping bag. Quick to assemble and easy to freeze. Many family-friendly sites recommend this as the default approach.
Rolled lasagna sheets (chef’s method)
Boil lasagna sheets until just pliable, spread filling, and roll. You gain control over seam and texture. Serious Eats and technique-first sites prefer this for a refined result.
Step-by-step recipe blueprint
This blueprint is editable. Offer both tube and rolled sheet options on the live page so you match multiple search intents.
Ingredients (serves 4–6)
- 9–12 cannelloni tubes or six lasagna sheets
- 450 g ricotta, drained
- 300 g cooked spinach, squeezed dry (or 500 g cooked minced meat for a meat version)
- 1 cup grated Parmesan
- 2 eggs (optional to bind)
- 3 cups tomato sauce
- 1 cup béchamel (optional)
- Olive oil, salt, black pepper, and a pinch of nutmeg
Technique
- Preheat oven to 180°C (350°F). Spread 1 cup of tomato sauce in the base of a baking dish. Add a thin layer of béchamel if you plan to use it.
- Make the filling. For spinach and ricotta, squeeze the cooked spinach until dry, then mix it with ricotta, beaten egg, half the Parmesan, salt, pepper, and nutmeg. For meat filling, brown the onion and carrot, add minced meat, deglaze with white wine, season, and cool slightly.
- Fill tubes with a piping bag. Or lay a lasagna sheet, spread filling in a line, and roll tightly. Place seam-side down in the dish.
- Cover rolls with remaining sauce and a thin veil of béchamel. Sprinkle with remaining Parmesan and optional mozzarella.
- Bake for 25 to 35 minutes until bubbling and browned. Let rest 10 minutes before serving so the slices hold.
Common problems and fixes
- Soggy filling: Drain and press spinach thoroughly. Sauté vegetables to reduce moisture. Add egg or extra grated cheese.
- Dry edges: Add béchamel or more sauce underneath tubes. Cover with foil for the first 20 minutes of baking and uncover to brown.
- If tubes split while filling, use a piping bag and fill gently. For rolled sheets, keep the roll tight and place the seam down.
Variations worth trying
Make the page richer by listing and illustrating variations. Images help rank for image search and long tail keywords.
- Sorrento-style: tomato-forward sauce, fresh basil, and mozzarella.
- Vegan: swap ricotta for blended tofu or cashew cream and use plant-based béchamel.
- Seafood: flaked white fish or shrimp in a light white wine and lemon sauce.
- Crepe-style: Use thin crepes instead of pasta for an elegant texture variation. See Serious Eats for crepe techniques.
Pairings, serving, and storage
Serve with a crisp salad. For spinach-ricotta, choose a bright white like Vermentino or Pinot Grigio. For meat fillings, go for a medium-bodied Sangiovese or Chianti. Leftovers can be refrigerated for up to 3 days. Freeze individual portions up to 2 months. Reheat covered at 160°C (325°F) until hot.
Related videos (shortlist you can embed)
These videos match common search intent. Add them as embeds or simple links under related media.
- Brilliant Baked Cannelloni | Gennaro Contaldo
- Spinach & Ricotta Cannelloni – tutorial
- Spinach Ricotta Cannelloni video recipe
- How to Make Perfect Cannelloni | Pasta Grannies
- Cannelloni, the easiest stuffed pasta
FAQ
- Are cannelloni and manicotti the same?
- They are similar. It often refers to rolled sheets and manicotti, as well as machine-extruded tubes, in some regions. Many cooks use the terms interchangeably.
- Can I make it ahead of time?
- Yes. Assemble and refrigerate up to 24 hours before baking. For more extended storage, freeze before baking and cook from frozen, adding 10 to 15 minutes to bake time.
- Do I need béchamel?
- No. Béchamel improves creaminess and prevents dryness, but extra tomato sauce mixed with ricotta can replace it.
- How do I stop the filling from being watery?
- Drain and squeeze spinach. Sauté vegetables to concentrate flavor and remove excess liquid. Add egg or grated cheese to bind moisture.
Calls to action
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Sources and useful pages referenced above:
