Cannelloni is the easiest stuffed pasta on earth. A ricotta or meat filling rolled in fresh pasta sheets and baked. This is as classic and as comforting as it gets and for those who are confused, it is NOT manicotti. Manicotti uses thin crepes instead of pasta. Now you know.
RECIPE:
Cannelloni, The Easiest Stuffed Pasta You’ll Ever Make
https://www.notanothercookingshow.tv/post/classic-cannelloni-the-easiest-stuffed-pasta
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35 Comments
Throughout the cook I was convinced the non-traditional was going to come out on top. But ..No! Ya gotta love cooking. Thanks for this .. as always. Will be feeding the grandkids this on Saturday.,
A few of your recipes have gotten me laid. I thank you.
Rapidly becoming my go to channel for new dishes to try and cook myself. Keep up the great work. 👍
I always wondered why you don't make your own passata…..my family we do it every year…..this year we made 560 pots…..homemade is always so much better
I haven't made fresh pasta in the Italian sense, I do make my own Pierogi dough, will definitely be given this a try! I make Stuffed Shells similar to this method! Time to make my own Pasta! 😮
Freezable? Before or after baking?
Now you got me wanting to try this w/ crepe 🙂 ….
What the efff is rigoata?????
Your instructions, your food choices are always top notch. You are so sincere in your presentations. You couldn’t try any harder to give us the details so that we can replicate your recipes. I think there’s a little difference with your new equipment. We see a more wide angled view of your kitchen which is okay but I think the old way it was more focused directly on the board and on the food. But it’s all good. You do a fabulous job. Thank you.
Looks wonderful, you really show us all how simple some of these dishes can be made!
“Easiest recipe” lol
I would like to place an order.
Looks fantastic! Going to make this!
Great recipe and tech looked good! Well done.
Never seen canneloni done like this. Or this badly.
At least this time you didnt say "a little bit of salt" when you used too much salt.
I love that you show the full process of making it from scratch, it really makes it seem more approachable and feels insightful, thank you for doing what you do.
No. You're wrong.
Open the box, put the frozen brick in the microwave.
Beep Beep 10 to 12 min later
Truly the easiest
I hate seeing that mouth camera it looks so gross
My man. Always love the videos. But your YouTube plaque is not centered on that section of wall and it's driving me crazy. (It needs to move to the right about 3 inches.)
mmmmmmmmmmmmmmm
Delicious. Video looks and sounds great btw!
Fantastic!
This is it. Simple, tasty, from the scratch cooking. Nicly done mate.
Microplane grater goes on top of the lemon ya ding dong!
so italian enchiladas?
Stop tryin to impress us with "GRAMS" how many cups…knock off the metric BS….you say 3 quart…so stick with the american measurements
Been loving this channel for years, feel betrayed that you don't like nutmeg! Maybe I'll make this recipe but go heavy on the nutmeg lol.
Chef Steve IS THE MAN…. No doubt about it… Another culinary victory..!!
I've been looking for a good cannelloni shell for some time… the hard ones are not good… Why did I never think to make fresh pasta cannelloni (forehead slap!)… I love meat and ricotta filling in Marcella Hazan tomato sauce with a béchamel drizzle.
Any reason to think this wouldn't freeze well?
Maybe a filling with a bit less moisture…
It's like sushi, only hot and actually delicious.
The new equipment works fine. You thought about a higher fps, like 50 or 60?
❤ fantastic bro thanks
I would definitely sub LOCATELLI Romano for the Parmesan.
Looks good with the new gear….
Copenhagen 🇩🇰supports