Along with lasagna, they are the most famous baked pasta format on the Italian peninsula.
Prepare the filling (ragu or ricotta with parsley or spinach) and outer topping (tomato sauce or béchamel or their mixture) of your preference for your cannellone, bake them au gratin and you will have one of the tastiest baked pasta dishes you will ever taste. There are many other ways to fill cannellone, this pasta is eaten throughout Italy but considered traditional in Marche, Campania and Emilia-Romagna, where it is often filled with Bolognese sauce or sausage ragu.
According to some food historians, the first cannellone (or cannelloni) prototype or rather the first stuffed pasta tube dates back to the first half of the nineteenth century. Then, a Neapolitan cook called Vincenzo Corrado reportedly made a 'pacchero' filled with minced meat and truffles and cooked it in tomato sauce. It may seem a classic now, but for the time, it was an unusual way to serve paccheri.
It is recommended to use a sac a poche (pastry or piping bag) and if the sauce or filling is not thin/liquidy enough, then the cannelloni tubes may be precooked for a few minutes.
