Cannelloni, also known as Manicotti

And a Bell Pepper-And-Ricotta Filling for Them.

Cannelloni, or Manicotti: Pasta tubes to be stuffed and baked.

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:

• 10 no-preboil cannelloni shells
• 1/2 of a red bell pepper
• 1/2 of a yellow bell pepper
• 1/2 of an orange bell pepper
• 1/2 of a green bell pepper
• A leek
• 3/4 pound (350 g) ricotta
• A pinch of dried or fresh mint
• An egg
• 1/2 cup (50 g) bread crumbs
• 3/4 cup grated Parmigiano Reggiano

For the béchamel sauce:

• 1 pint (500 ml) milk
• 2 tablespoons unsalted butter
• 1/4 cup flour
• A pinch of salt
• A pinch of nutmeg
• 1 ounce (25 g) pitted black olives, sliced into rings
• 1 ounce (25 g) pitted green olives, sliced into rings
• A walnut-sized chunk of butter

Begin with the filling: Cut the white part of the leek into rounds, and discard the green section. Julienne the peppers. Sauté the leek in the butter, and when it has begun to color add the peppers and mint. Simmer until the peppers are done, adding a little more water if need be to keep them from drying out. Let the mixture cool, then combine it with the ricotta, egg, bread crumbs, and a half cup of the Parmigiano. Mix well and check seasoning.

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.