Fresh lasagne sheets, available from the supermarket chiller, are actually easier to work with than dry pasta. If unavailable or if dry cannelloni rolls are preferred, just cook according to packet directions. Follow steps 1 and 2 above. In step 3 spoon the filling into each tube, place in baking dish and coat with passata. Expect to cook dry cannelloni for about 10 minutes extra.
This recipe can also serve two.
How to make cannelloni pasta tubes
If you feel like making your own cannelloni tubes, you can use fresh lasagne sheets. Cut them in half crossways, cover with filling and roll up - voila!
How do you fill a cannelloni tube?
Filling cannelloni is actually a lot easier than it sounds. If you’re using fresh lasagne sheets, simply lay them on a clean surface and cut in half crossways. Place about â…“ cup of filling along the length of each lasagne sheet and roll up to form a tube. Lay tubes side by side in the dish. If you’re using store-bought cannelloni you can either spoon or pipe the filling mixture into the tubes.
What do you eat with cannelloni?
As cannelloni is quite a filling dish on its own, you really only need some light sides to serve with it. We like to serve it alongside a simple Italian bean salad or radicchio salad, or when we’re really rushed (or just lazy), just some salad leaves.
What are cannelloni made of?
Cannelloni are made from the same ingredients as other lasagne sheets and pasta, and therefore have the same texture and flavour. The only difference is how they’re cooked. In cannelloni, the filling is stuffed inside the pasta tubes before being baked in a tomato passata and sprinkled with cheese.
What is used to fill cannelloni?
One of the most common filling combinations for cannelloni is spinach and ricotta, and we’re not surprised: how can you possibly beat the creaminess of ricotta combined with mild-flavoured spinach, all stuffed in fresh pasta cannelloni tubes? But if you feel like trying something different, we have a range of different filling alternatives, which you can find here. From broccoli and cauliflower to meat fillings like chicken and sweetcorn, to beef and vegetable, you really are only limited by your imagination.
