Cannelloni

Cannelloni are big tubes of pasta, a member of the same pasta family as lasagna (flat pasta, rolled into tubes). This tube-shaped Italian pasta variety was invented around 1907 by a Neapolitan chef Nicola Federico, who was working at a popular restaurant in Sorrento called La Favoria at the time. Originally called strascinati, the pasta was later renamed to cannelloni after gaining popularity due to an influx of people from Naples into Sorrento during World War II.

You can pair them with the same ingredients as you would lasagna: stuff them with the same tomato and ground beef sauce, then coat them with béchamel and bake them. You can also fill them with spinach and ricotta cheese, then cook them in a light sauce, like a simple tomato one. The pasta pairs well with meats such as beef, pork, and veal, cheeses such as mozzarella and ricotta, vegetables such as carrots, spinach, and celery, along with various sauces, herbs, apples, and walnuts.

Country: Naples, Italy