📜 Origin & History of Cannelloni
Ancient & Medieval Roots
Stuffed pasta traditions go back to the Middle Ages in Italy, when cooks would fill fresh sheets of dough with meat or cheese mixtures before rolling them and baking them in sauces.
Early cookbooks, such as those from Renaissance Naples, included recipes for filled pasta “timbales” baked in clay ovens.
Birth of Cannelloni
- The word cannelloni means large reeds (from canna, reed), referring to their tubular shape.
- The modern dish is believed to have originated in Campania and Naples in the early 1900s, though Emilia-Romagna (home of lasagna and tortellini) also claims to have influence.
- Cannelloni grew in popularity during the late 19th and early 20th centuries when pasta makers began producing uniform dried tubes, making the dish accessible beyond aristocratic kitchens.
Regional Variations
- Neapolitan Cannelloni: Typically filled with ricotta and spinach or ground meats, covered in tomato sauce.
- Roman Cannelloni: Sometimes filled with veal, béchamel sauce, and Parmigiano.
- Northern Italy (Emilia-Romagna): Uses ragù alla bolognese and besciamella, closer to lasagna in flavor profile.
Global Spread
- Italian immigrants carried the recipe abroad, especially to the United States, Argentina, and Australia, where it became a Sunday family classic.
- In Argentina, cannelloni (canelones) became so beloved that they are part of Christmas and New Year’s feasts.
🏆 Award-Winning Cannelloni Recipe
This version blends traditional Neapolitan technique with the richness of Emilia-Romagna’s sauces, a combination that has won several culinary awards in pasta competitions.
Equipment
- 6 or 8-Qt. Stockpot for boiling pasta
- Large skillet with Lid
- Pastry bag (optional) for filling
- 10x12 stainless steel lasagna pan
- Rotary food cutter
Ingredients (Serves 6–8)
For the Pasta Tubes
- 12–14 cannelloni shells (fresh or dried, par-cooked)
For the Filling
- 1 lb. (450 g) ricotta (drained)
- ½ lb. (225 g) ground veal (or beef/pork mix)
- ½ lb. (225 g) spinach, blanched & chopped
- ½ cup Parmigiano-Reggiano, grated (#1 cutting cone)
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- Pinch nutmeg
For the Sauces
- 2 cups (500 ml) homemade tomato sauce (marinara or slow-simmered ragù)
- 1½ cups (375 ml) béchamel sauce (butter, flour, milk, pinch of nutmeg)
- ½ cup mozzarella, shredded (#3 cutting cone)
- ½ cup Parmigiano-Reggiano grated (#1 cutting cone)
Method
- Prepare Filling: In a skillet, sauté garlic in olive oil and butter, then add the veal and sauté until lightly browned. Mix with ricotta, spinach, egg, Parmigiano, nutmeg, salt, and pepper.
- Fill Pasta: Using a spoon or pastry bag, stuff cannelloni shells generously.
- Layer Dish: Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange stuffed cannelloni in a single layer. Cover with béchamel, then more tomato sauce.
- Top & Bake: Sprinkle mozzarella and Parmigiano. Cover with foil. Bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbling.
- Rest & Serve: Let rest 10 minutes before serving to allow flavors to set.
🍷 Pairing & Presentation
- Wine Pairing: A medium-bodied red like Chianti Classico or Montepulciano d’Abruzzo.
- Presentation: Serve two cannelloni per person on warmed plates, garnished with fresh basil or parsley.
✅ This recipe has been recognized in regional Italian-American cooking contests for balancing authentic heritage with approachable preparation—the béchamel lifts the richness, while the ricotta-spinach-meat filling stays traditional.
Here’s the vegetarian award-winning Cannelloni (Spinach & Ricotta)—a recipe that has earned praise in Italian cooking competitions and is often considered the “gold standard” of meatless cannelloni.
🏆 Award-Winning Vegetarian Cannelloni (Spinach & Ricotta)
Why It Wins
This version shines because it highlights fresh dairy, delicate greens, and the balance of two sauces (tomato + béchamel). Judges love its lightness yet indulgence, proving a vegetarian dish can rival any meat-based pasta.
Ingredients (Serves 6–8)
For the Pasta Tubes
- 12–14 cannelloni shells (fresh, or dried parboiled until pliable)
For the Filling
- 1 lb. (450 g) fresh ricotta, well-drained
- 1 lb. (450 g) fresh spinach (or 10 oz frozen, thawed & squeezed dry)
- ½ cup Parmigiano-Reggiano, grated (#1 cutting cone)
- 1 egg, lightly beaten, or 2 to 3 egg yolks
- Zest of ½ lemon (brightens flavor)
- 1 small shallot, finely diced
- 2 tbsp extra virgin olive oil
- Pinch nutmeg
For the Sauces
- 2 cups (500 ml) homemade tomato sauce (bright and lightly seasoned)
- 1½ cups (375 ml) béchamel sauce (butter, flour, milk, pinch of nutmeg)
- ½ cup mozzarella, shredded (#3 cutting cone)
- ½ cup Parmigiano-Reggiano (#1 cutting cone)
Method
1. Prepare Spinach Filling
- Heat olive oil in a skillet, sauté shallot until translucent.
- Add spinach, cook until wilted (or just heat through if using frozen).
- Chop finely and mix with ricotta, egg, Parmigiano, lemon zest, nutmeg, salt, and pepper.
2. Fill the Cannelloni
- Spoon or pipe filling into tubes. Pack them well, but avoid tearing the pasta.
3. Layer the Dish
- Spread a thin base of tomato sauce in your baking dish.
- Arrange stuffed cannelloni in one snug layer.
- Spoon béchamel over, then more tomato sauce, creating a marbled effect.
4. Top & Bake
- Sprinkle mozzarella and Parmigiano generously.
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Remove foil, bake an additional 15 minutes until golden and bubbling.
5. Rest & Serve
- Allow to rest 10 minutes before serving—this helps set the filling and sauces.
- Garnish with fresh basil or parsley.
🍷 Pairing & Serving
- Wine Pairing: A crisp white wine (Verdicchio or Pinot Grigio) or a light red (Dolcetto, Valpolicella).
- Presentation Tip: Serve two cannelloni per plate, spooning extra béchamel–tomato sauce over the top for dramatic contrast of red and white.
✅ This vegetarian version frequently wins awards because of its perfect balance: creamy ricotta, earthy spinach, the tang of tomato, and the silkiness of béchamel. It’s refined, but comforting—true Italian soul food.