|Cannelloni, also known as Manicotti|
Cannelloni, also known as Manicotti
And a Bell Pepper-And-Ricotta Filling for Them.
Cannelloni, which are also known in the US as manicotti (though the term may be used in Italy, I've never encountered it), are a relatively recent invention.
They're quite versatile, in that you can stuff them with almost any pasta stuffing.
Cannelloni shells are 3-4 inches long and an inch in diameter; the cooking time for traditionally made ones that must be boiled before they're stuffed will depending upon the manufacturer. There are also no-preboil cannelloni shells that you stuff while still stiff, and then bake smothered in a very liquid sauce, for example a runny béchamel sauce or watery tomato sauce, which will provide the liquid the pasta needs to absorb as it cooks.
Substitutions: Big shells, lumaconi, crespelle (savory crepes)
You'll find a number of recipes on the Cannelloni page, and here's another:
Cannelloni con Peperoni e Olive - Cannelloni with Olives and Bell Peppers
For the pasta & filling:
Prepare the béchamel sauce (see instructions if need be).
Preheat your oven to 400 F (200 C).
Now assemble the dish: Take an oven-proof dish, butter it, and pour two ladles of béchamel sauce over the bottom. Stuff the shells with the stuffing and put them in the dish. Stir the olives into the remaining béchamel sauce, and pour the sauce over the cannelloni. Dust with the remaining Parmigiano and bake for 40 minutes; should the cannelloni look like they're overbrowning, cover them with a sheet of aluminum foil.
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