Very delicious.

Cannelloni is an absolute favorite in my house. I have recently switched to a vegan diet and am also on a zero waste journey to make everything from scratch and eliminate all plastic packaging. This was adapted from several different online recipes to suit what I had in the fridge and pantry. I used homemade tofu made from soy flour which I find crumbles very easily. If you use a firmer storebought tofu you can crumble it with a few pulses of your blender.

Cannelloni is a dish whose origin comes from Italy. A delicious stuffed pasta accompanied by an exquisite and perfumed tomato sauce thanks to the contribution of French cuisine and fortunately for all of us spread to other cultures combined with the Bechamel sauce.A delicious pasta with a variety of fillings from which you can choose and adapt to the taste of your family or guests.I hope you like it and try this recipe at home.

First of all, the canneloni is delicious. The harmony between the gooey cheese and vegetables was irresistible. This filling tasted great by itself as a snack for drinking, and it was a huge hit with guests, so I turned it into a recipe.Surprisingly, any ingredients you use will match well with this. It's convenient for cleaning out your fridge. This time I used bok choy, chicken, and king trumpet mushrooms. I had half the amount of everything leftover. Recipe by mini

Made this dish using a 29x23 cm oven dish which fits about 12 cannelloni. The cannelloni were hand-rolled using a lasagna sheet which had to be pre-boiled for 1 minute and 45 seconds then cooled for 2 minutes on a kitchen towel covered. With that said, the filling recipe is just enough but it would not hurt to make 1.5x of the recipe depending on the size of the cannelloni you’ll be using.

These are great :-) (L)

One day I didn't have any idea on what to cook. While going through the freezer , I found the wraps. Something I normally don't do I looked at the accompanying recipes and figured I'll try it.

Canneloni is the #1 requested dish during the holidays. This recipe is a four-part recipe but its defiantly worth it! #italianPro tip: We recommend making the marinara sauce and meat filling ahead of time.

My host mother made this cannelloni when I did a homestay at her house.It was delicious.She made a lot of cannelloni and serve it on a very big plate and we all ate while enjoying the conversation.The meat sauce may be a little more than you need. You can reduce the amount to your preference. Some recipes call for cooking the cannelloni first, but I used them without cooking them since they are packed with filling. Recipe by Hinakuri

Stuffed cannelloni are a first course that lends itself very well to various occasions, as they can be prepared with different fillings and however we like them. My favorites (perhaps because my mother used to prepare them), are certainly cannelloni stuffed with minced meat and béchamel, but you can add other ingredients, as you like, such as salami, egg, ham or prepare them with fillings completely different from the ragù, such as ricotta and spinach, with other types of vegetables, add béchamel ...