Stuffed Cannelloni Tubes

What is cannelloni? Made from large tube-shaped pasta that can be either smooth or ridged, cannelloni is usually stuffed with meat, vegetables or cheese. This is quite a new pasta dish, invented in 1907 at the restaurant La Favorita in Sorrento, southern Italy, by chef Salvatore Coletta. It wasn't until the Second World War, when many families moved to Sorrento to escape the bombings in Naples that cannelloni really took off, becoming a hit in local restaurants, and eventually, throughout the country.

Everything you need to know about the pasta tubes While you can buy dried pasta tubes to make cannelloni, it's best made with fresh pasta. This is a great dish to showcase your own homemade pasta; however, you can also pick up a good-quality fresh pasta from the supermarket. If you find you have any pasta sheets leftover, you can also freeze the fresh sheets for up to three months.

Cannelloni tips Easy to perfect and an ideal recipe for feeding a crowd, cannelloni is a dish everyone loves. Use these tips to ensure your cannelloni is always a success:

If you use dry cannelloni tubes, the easiest way to fill them is by piping the filling into the pasta. Alternatively, use a teaspoon to push the filling into the tubes. To fill fresh pasta sheets, simply place the filling along the short end of the pasta sheet. Roll up the pasta and place the cannelloni seam side down in the baking dish. To prevent the cannelloni from burning, cover with foil for the first 30 minutes that they're in the oven. Remove the foil and bake uncovered for the final 10 minutes. To get a head start on dinner, you can fill the pasta earlier in the day, or even the night before, and bake just before needed. To ensure the pasta cooks evenly, place the cannelloni in a single layer with each roll sitting close to the next.

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