Cannelloni

Cannelloni is a very flexible dish, and is a terrific way to use up leftovers.

Archive 2008-04-01 Laurie Constantino 2008

Cannelloni is a very flexible dish, and is a terrific way to use up leftovers.

Recipe: Cannelloni with Spinach Filling (Κανελόνια με Σπανάκι) Laurie Constantino 2008

Loup De Mer Cuttlefish Cannelloni, Fennel, Lentils: the Cannelloni was a tube of cuttlefish flesh stuffed with duck forcemeat.

Augieland: 2006

Loup De Mer Cuttlefish Cannelloni, Fennel, Lentils: the Cannelloni was a tube of cuttlefish flesh stuffed with duck forcemeat.

Gilt: 433 homonymillian stars 2006

Conchiglie, Cannelloni and now these tubes – they are fun, [...]

February « 2009 « Were rabbits 2009

Mediterranean Cooking in Alaska: Recipe: Cannelloni with Spinach Filling (Κανελόνια με Σπανάκι) skip to main | skip to sidebar

Recipe: Cannelloni with Spinach Filling (Κανελόνια με Σπανάκι) Laurie Constantino 2008

Although Cannelloni may be made in one large pan, I like using individual gratin dishes for ease of serving and because it allows me to freeze assembled but unbaked cannelloni for future use.

Recipe: Cannelloni with Spinach Filling (Κανελόνια με Σπανάκι) Laurie Constantino 2008

Assemble the Cannelloni: Preheat the oven to 375°F

Recipe: Cannelloni with Spinach Filling (Κανελόνια με Σπανάκι) Laurie Constantino 2008

Pork Rib Cannelloni ($16) came on a bed of red cabbage and sultanas (raisins to us Americans), all lightly sauced with a pecorino-turnip fonduta.

Ed Levine: Local, Seasonal, But How's the Food? 2010

Cannelloni are very flexible and you have proved it with the variety of fillings.

Recipe: Cannelloni with Spinach Filling (Κανελόνια με Σπανάκι) Laurie Constantino 2008