The Cannelloni Shape

• Cannelloni pasta gets its name from its tubular shape, which looks like a section of sugarcane; the word “cannellone” in Italian derives from “cannello,” which is a segment of cane stalk. Measuring approximately 3 to 4 inches long and 1 to 2 inches in diameter, these cylinders are stuffed with fillings like meat and tomato or spinach and ricotta cheese, and then placed side by side in an oven-proof dish, ladled with sauce and baked.

Rolling It Up

• Most supermarkets sell dry cannelloni tubes, both durum wheat and egg pasta versions. Cooking times usually range between 20 and 25 minutes. As an alternative, lasagna sheets can also be used to form cannelloni. To do this, cook the lasagna sheets until they become flexible, cut them across so each sheet gives two roughly square pieces and roll them into tubes. Homemade pasta made from machine- or hand-rolled dough can also be used to make homemade cannelloni.

About the Sauce

• You may use your favorite Bolognese recipe, but make sure the sauce is not too liquid because the filling needs to hold its shape enough that it stays inside of the open-ended cannelloni. At its most basic, a Bolognese sauce is made of fried onions, garlic and ground beef, simmered with strained, crushed tomatoes. Some recipes also incorporate bacon or pancetta, ground pork or veal, as well as finely chopped carrot and celery. Separately, prepare a simple bechamel sauce.

Putting It Together

• To assemble the dish, pour some tomato, bechamel or Bolognese sauce into the bottom of a baking dish. Spoon the thick Bolognese filling into the solid cannelloni tubes and lay them side by side in the dish. If you're using lasagna sheets, place the filling on the pasta squares and roll them up. Cover with white bechamel sauce and sprinkle with Parmesan or another hard cheese. Bake according to the directions on the cannelloni package or until the pasta is tender and a golden-brown crust has formed on the top.