|Alternative names||Large reeds|
|Course||main / primo piatto|
|Place of origin||Italy|
|Serving temperature||Baked warm to hot|
|Main ingredients||Wheat flour (durum), water|
|Other information||cannaciotti, manfriguli/manfrigoli (Valtellina), cannerone/cannarone (Naples),cannoli or crusetti (Sicily)|
Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top.
Early references to macheroni ripieni (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20th century. Manicotti are the American version of cannelloni, though the term may often refer to the actual baked dish. The difference may originate in the fact that cannelloni initially consisted of pasta sheets wrapped around the filling, as opposite to machine-extruded cylinders that needed filling from one end.
- Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 50. ISBN 9782501072441. OCLC 762599005.
- "Canelons | Cultura Popular". lameva.barcelona.cat. Retrieved 2018-01-16.
- Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. [Paris]: Marabout. p. 168. ISBN 9782501072441. OCLC 762599005.