Growing up in an area that was either Italians or Polish with a few Greeks thrown in I moistly heard manicotti. As a scot I didn't care so long as I got invited over for dinner.
I noticed when you were done grating the cheese, you put it back in the fridge. It's a small observation, but one that is absolutely key to working in a kitchen. You're always doing something, cleaning this, putting that away, as you go. That way, you don't have a HUGE mess to clean up when you're done. And my vote is for 'cannelloni', and I'd half cook it before hand to soften a bit.
Works great unless you’re cooking for a family with young kids. I used to be the cleanest cook and couldn’t understand anyone who wasn’t. Then I had children. Now I’m an empty nester with bad habits!
My guess is the difference between the manicotti and cannelloni in this context at least, is cannelloni has a smooth exterior, whereas manicotti has a ridged exterior. Regardless, they are essentially the same thing. Great stuff, Glen!
Stuffing is different. Manicotti is usually ricotta and spinach stuffed and cannelloni has meat filling. As you pointed out the shells are also different too
Well, based upon your description, Ribeye, NY Strip and Tenderloin are "essentially" the same thing and that's true. I'd say cannelloni is closer to tenderloin or ribeye while manicotti is closer to NY Strip. I agree with #james that filling is usually different too. Cannelloni is more of a meat product. Olive Garden use to have both but have discontinued them (so sad). Their cannelloni had venison and was velvety smooth. Absolutely melt in your mouth texture. Manicotti was more chewy. Funny, my kids just gave me a Pasta & Beyond pasta maker and I'm out searching for cannelloni recipes since OG doesn't make them any more.
I made this tonight with what I had in the pantry - roasted red pepper sauce and various outher changes. It was wonderful to say the least. Thank you very much for the the idea and the 'make it yours' ethos . Cheers!
At the Italian-American restaurant I worked at Manicotti was a crepe filled with ricotta, mozzarella, Parmesan, spinach , and egg the baked covered in tomato sauce then baked. The Cannelloni was a pasta tube filled with different meats, cheeses, and egg , then covered in a cream, tomato , or both sauces and then baked. Both were delicious ! Yours looks so good! Love the fresh Mozzarella on top.
My Sicilian grandmother made manicotti with crepes made from mostly egg, flour, and water. It was filled with ricotta mixed with an egg, salt & pepper, parm (or pecorino). The tomato sauce was cooked with fennel sausage, pork country ribs, and meatballs (the meat was served on the side). No cheese on top. Grandma also made a meat filling, which as far as I know was mostly ground beef cooked with a little chopped onion and seasoned (she only made a meat version because one of my cousins didn't like cheese - everybody else wanted the cheese version). I like to add minced parsley or spinach (or both) to the filling with a light grating of nutmeg. Manicotti was always served as a first course before holiday dinners, espcially Christmas. That being said, your cannelloni looks delicious.
I don’t precook the tubes and my favourite filling is mushroom, leek, spinach with cheeses. Tomato sauce on the bottom, then bechamel with another drizzle of tomato sauce on the top. Yum, yum.
I’ve only had these with cheese never meat... they look great! I’m not a fan of sausage... but ground beef would be delicious... or just veggies... as long as I got some I wouldn’t care what you called them... lol
Literally just stumbling on this channel at 2@m and I can already tell this defs has what it takes to make it in the long run. Clear/crisp video and audio, minimum editing with no annoying songs being played over, videos r straight to the point / no nonsense ,recipes r easy to follow and in description; a dry ager in his KITCHEN ??? U my good man have earned a new sub :]
I always though manicotti had ridges and cannelloni was smooth, otherwise the same. Love this recipe, I like to par-cook mine and fill with sausage, mushroom, spinach and roasted red pepper.
I’m New York Italian by ethnicity and would call them “manigot” or manicotti. I have never actually heard the other word used, but I know it is very regional. Within 30 miles of me, other Italians refer to sauce as gravy, which I would never use that word because I refer to gravy as what you pour over mashed potatoes. I know if you added sugar to the cheese and deep fry the shells and fill them with it it would be a cannoli. Aside from that, it never occurred to me to fill the shells with a sausage mixture, but it is intriguing!
My paternal grandparents came to the US from a small town near Naples. She called it manicotti and filled the semi cooked pasta tubes with a mixture of ricotta, egg, fresh flat leaf parsley, and grated pecorino Romano. It was baked , covered in marinara sauce, mozzarella and more Romano cheese. She did say that many of her recipes were "Americanized" because she couldn't get all the ingredients that were used in Italy.
My family call them Cannelloni in Melbourne Australia. Mum would fill the tubes with mash spuds and do a bolognaise sauce for under and over it. Mozzarella on top. Yummy!
My grandparents came off the boat on both sides, we always called it manicotti (only in dialect of Naples). I had never heard of cannelloni till I went to a northern Italian restaurant. So it could be regional, as my family is all southern Italian. I met cousins from a different area of Italy who had never heard of ravioli they called it something different. I can’t remember exactly what they called it but it is funny how different regions call the same shapes different things. When other pasta shapes are universal across Italy.
Looks delish, whatever you decide to name it! I always thought it was cannelloni if it was stuffed with meat and manicotti it is was stuffed with cheese.... But I guess the pasta itself is manicotti if it has ridges and it's cannelloni if it has a smooth exterior. My favorite Sicilian cook, Nona Pauline, always changed it up - ridges one time, smooth the next! So there ya go...Glen's Specialty Baked Pasta! 🙃💓
You are correct sir the actual dish is based on stuffing and filling. Manicotti usually cheesed stuff and has ridges. Cannelloni meat stuffed with no ridges (smaller shells too)
Good day Glen I think par cooking the pasta in the salted water is what makes the difference in the taste. You don't get the additional flavor of the salt just cooking it the sauce.
You've fallen into a common trap of the English language... There are two completely unrelated things called Currants in English. Whenever a 'British' or Commonwealth baking recipe calls for Currants; they are indeed asking for the dried raisin of the Corinthian Grape. They are sometimes called Zante Currants or Corinthian Raisins: en.wikipedia.org/wiki/Zante_currant You are confusing them with Red or Black currants which are part of the Gooseberry family and almost always eaten or cooked with fresh.
Thank you. Manicotti, what the box says. Stuffed with 5 cheeses or 3 cheeses with beef and pork breakfast sausage or 3 cheeses with a mix of greens. Most of the time, make today, eat tomorrow, also lasagna. God Bless and stay safe.
That looks so good, it must smell awesome! We're non Italians living in New England. Grew up with lots of kids from Italian households, always heard them referred to as manicotti, never cannelloni. I don't use use the commercial shells, instead I like to make manicotti crepes - eggs, water, flour, salt whisked, chilled and then cooked in an 8" pan. I stink at flipping, so I carefully use the fish spatula. They taste so much better that those heavy commercial pasta tubes!!! I usually fill with the same ricotta/cheese based filling used for stuffed shells.
I grew up in New England as well, and only heard of stuffed tubes being called manicotti. My grandmother was 100% Italian, as were many people in the area.
I don’t par-cook my cannelloni before filling, however I didn’t know it was an option for that type of pasta. I also don’t cook my dried lasagne sheets before assembly. I always just make sure my sauces are loose enough to be absorbed by the pastas. Cannelloni I’ve made in the past have been the classic spinach and ricotta, as well as a vege mixture of brown lentils, pumpkin, spinach, onion, ricotta and mushrooms. My sauce is much the same as yours.
I think of the pasta as manicotti, and I love to stuff it with a ricotta/mozzarella cheese mixture. I boil in water for about 4 minutes before stuffing with my cheese mixture. Yum!! Big fan of your channel btw!
Enjoy your cooking videos. I like when you try new things regardless of what the end result will be. I was wondering if you ever made Cabbage Rolls and if so where could I find the video.
I've always called them cannelloni I par cook them first like you do (I find cooking them in some salted water adds a lot of flavor and stops the pasta from drying out all the liquid from the sauce). I like filling them with ricotta, parm, cheddar and some broccoli and ham and covering them in Alfredo instead of tomato sauce. I don't think I've ever had a bad cannelloni though. :)
My Mom is a traditional Italian from the Abruzzo region of Italy. When she made Cannelloni it was with sheets of fresh pasta dough and hand rolled with the stuffing of meat.( The pasta dough sheets was precooked in water before being rolled for baking). I always knew when using a hard shell dried past its was Manicotti! either way the meal taste great I have to agree with on that!
I use my late mother's recipe for manicotti crepes (crespelle) that she made in a small decades old cast iron pan (my brother has the pan). For cannelloni, I definitely boil them before baking (but slightly underdone, as you have done, so they don't get mushy).
I believe it's technically canneloni, which comes from the Italian word for "tube", similar to a cannoli pastry. Either way it's super delicious. My family preferred cheese filling, so I filled them with a mixture of ricotta, mozzarella, parmigiano, eggs, and herbs. Memories!
I am a 3rd generation Italian-American originally from Southern Connecticut and we would call these cannelloni. Manicotti for my family is the crepe style pasta and they are stuffed with ricotta, mozzarella, parsley and parmesan cheese, topped with sauce and more mozzarella cheese and baked. While we have done other fillings on occasion, that is the one most often used. As for the cannelloni, I would boil them first to partially cook as you did. Where I come from manicotti is not pronounced the way you pronounced it either, but at this point I think that is a regional distinction for Italian-American areas near New York City (NY/NJ/CT).
Manicotti is the Italian-American version of Cannelloni. Both are pasta tubes, but the difference between the two is fairly minimal: Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner.
For baked pastas, I don't pre-cook them, I pre-hydrate them. Put the pasta in luke-warm tap water for 20-30 mins or so until they get pliable (I never time it, and they probably sit there a lot longer). It helps make sure they have enough water during cooking but aren't too floppy to fill. I really like doing this for lasagna too because it seems to absorb the right amount of the sauce.
i grew up with this..manicotti is a crepe, cannelloni is pasta..cannelloni was just a big flat sheet of pasta, cut to size and rolled over on its self..manicotti was a pancake,crespelle?..it just carries over in name..i don't par boil anymore, it's kinda lazy but 30 minutes plus hold over /resting time seems to work..lot's of sauce...i'm a vegetarian now, so i'm ok with cheese and once awhile faux meat's..one filling i like to make is roasting a head of cauliflower/broccoli with garlic then mashing it, mix with a béchamel with parm..top with mozz/parm..pretty killer and now i'm hungry
Like Glen said, a spoon works if you don't have a piping bag. I've also had good results with filling a funnel with the substance to be piped, then put another funnel of the same size on top of that and use electrical tape or duct tape to seal the two funnels together, then stick a nozzle from an air compressor into one of the funnel spouts and dispense air into the contraption. When you pull the trigger on the air nozzle, the substance shoots out of the spout of the opposing funnel allowing you to pipe it into whichever food receptacle you prefer.
Ok I don't care what its called, I'll just eat it, and if my wife and I made this, we wouldn't part cook off the pasta, and cook them in the sauce but the next day, left in the fridge over night and then cooked it, awesome video Glen and Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
My Nonna, born in Naples in 1899, said it was Cannelloni. Cannelloni pasta should be smooth no ridges and was served in her hometown on Fest days. The filling that she always made was either spinach and ricotta or if we were really going all out veal mixed with beef, onions and Parmigiana cheese. She said that manicotti was a made up American thing. That is my family story and we are sticking to it. 😁
First time (and only so far) I ever had "Manicotti" was in Toronto at the family dinner before my cousin's wedding. Actual Italian restaurant and it was the best pasta I ever had. Which is why I haven't had it since as I could not do it justice to that night. :D
So first things first it is cannelloni, never heard the other one. Fillingwise the filling you made must be great. I made one with minced meat ricotta and salsica once. And it was awesome!!! One really good tip use sage it works so well together with the sausage and the minced meat. Sage is the key
I fill mine uncooked, put them in the dish with the sauce, and stick it in the fridge until the next day. Then bake them. I've also portioned them into little microwave safe dishes for take-a-long lunches.
Hi Glen, I often see you using fresh sausage meat like the italian sausage today, and sometimes fresh chorizo. Can I ask you where you get hold of them? The only ones I can find are the hard, cured versions, which of course cannot be substituted by the fresh version. Thanks!
I feel like I'm having a Glen "twofer" today as I was just watching Jolly earlier! This looks so good! I'll settle on stuffed pasta, so it is technically correct to both the manicotti and canelloni clan.
I cook mine Manicotti pasta part of way. I stuff them with Italian sausage fresh Basil and cilantro ricotta cheese and mozzarella. Top wish tomato sauce and mozzarella.
I've never seen those ridged "manicotti" here in Italy, I don't know if it's more of a regional thing. Here smooth "cannelloni" are the standard, usually filled with ricotta and spinach or with minced meat and I half-boil them before baking in the oven like you've done
That’s one of the differences. The other main difference is the stuffing. Cannelloni is typically meat stuffed and manecotti is ricotta and spinach stuffed. Sauces on top usually very on top. Sometimes red, white or even rose for both.
As per a post by Guido Pasquariello on Quora Nov. 30: I've eaten Italian food for 35 years, love discussing it. Manicotti, often filled with ricotta and baked in tomato sauce, are large pasta tubes popular in Italian-American cuisine. Conversely, Cannelloni are Italian rolled pasta sheets with varied fillings like meat or cheese, typically baked with butter and cheese. In the rich tapestry of Italian and Italian-American cuisines, manicotti and cannelloni stand out for their unique histories and cultural significance. Manicotti, translating to 'big sleeves,' emerged in the Italian-American culinary scene as large pasta tubes intended for stuffing and baking, often with a ricotta cheese mixture. This dish, while rooted in Italian tradition, is a distinctly American invention, symbolizing the adaptation and transformation of Italian cuisine in the United States. On the other hand, cannelloni, meaning 'large reeds' in Italian, dates back to early references of 'macheroni ripieni' (stuffed pasta) around 1770, with the term 'cannelloni' appearing at the turn of the 20th century. Originating in Italy, cannelloni are made from pasta sheets wrapped around a filling, showcasing the classic Italian art of pasta making. These two dishes, while similar in concept, embody the evolution of Italian culinary practices across continents, reflecting the adaptability and enduring appeal of Italian cuisine in a global context.
I use ricotta, mozzarella, cottage cheese, and parmigiana. Add Italian sausage and hamburger. Then add fresh basil and oregano. Cover the top with mozzarella
Cannelloni; an Italian restaurant near me that has been in business over 50 years serves these and they call them Cannelloni, so that's what i'm going with. I've made these a handful of times and I cook the pasta to about 3/4 done and bake the dish for about a half hour to 45 minutes.
I like to do a veggies and cheese mixture inside whatever you choose to call the pasta, however I like to do half a pound of sausage in the sauce for a bit of meaty flavor and fattyness
I only know it as cannelloni but mine is smooth never seen it like yours before. I don't precook I just fill and go. Also I add my cheese in those last 20 mins so it's still melty
I'm in the Cannelloni camp, purely because it reminds me of 'Cannoli', and both the words and foods seem strikingly similar. I have heard that 'Mannicoti' is an Italian-American variation of Cannelloni, but more research will be needed.
Cannelloni, a subject of much importance. I love the Cannelloni from 1 particular Vancouver restaurant called Gigi's Pizza. Sadly they closed permanently a year ago after 30 years of business. That said, their Cannelloni was a Meat/Spinach filling baked in a good Meat sauce with Cheese topping(best as I could tell from multiple eatings). Fairly simple and straightforward, but apparently no other restaurant is capable of making a combo near as good as this was. I suspect that the rest of my life may be me being occasionally disappointed at what someone called Cannelloni, unless I learn to make it myself. I knew this was a dark path...
Manicotti are thicker and ridged, tipically american, Cannelloni are thin and smooth, italians. In Italy we can pretty much only find Cannelloni, and we usually fill it dry and let them cook in the oven with a slightly runnier tomato sauce, as it happens with dry Lasagna too, we usually never boil it before building it and putting it into the oven.
I call it cannelloni, but I don’t use tubes but rather lasagna sheets, par-boiled, then cooled in an ice bath. Stuffed with a mixture of cooked ground veal and pork,seasoned with spinach and spices and ricotta. The method of stuffing is like a crepe with the overlapping seam side down in a baking dish. I’ll use a tomato sauce and bechemel blend 50/50. Very little mozzarella but mostly parmigiana.
My grandpa Angelo Pizzillo used to call his passata “the juice” when he would make sauce. He used to cook giant vats of “the juice” for the spaghetti feeds at Gonzaga. Miss ya grandpa!
Glen is a giant nerd about food and I am 100% here for it. Another great video guys.
Growing up in an area that was either Italians or Polish with a few Greeks thrown in I moistly heard manicotti. As a scot I didn't care so long as I got invited over for dinner.
If you don't have a piping bag you can use a zip lock bag, fill,seal, and cut off a corner.
That's what I do when I make cannelloni's. Works like a charm.
Use a milk bag.
@@acemannotsomeother That's only viable if you're in Canada.
My experience doing that, is that the bag tears open at the seam
@@heihot You should use a good quality bag. No dollar store cheapies. I use ziploc freezer bags and have never had one split.
I noticed when you were done grating the cheese, you put it back in the fridge. It's a small observation, but one that is absolutely key to working in a kitchen. You're always doing something, cleaning this, putting that away, as you go. That way, you don't have a HUGE mess to clean up when you're done. And my vote is for 'cannelloni', and I'd half cook it before hand to soften a bit.
You can always spot a cook that cleans their own kitchen!
Works great unless you’re cooking for a family with young kids. I used to be the cleanest cook and couldn’t understand anyone who wasn’t. Then I had children. Now I’m an empty nester with bad habits!
We just call it what’s on the package, whatever that is. Makes it easier for others to shop. I fill mine with veggies and cheese.
Good day friends 💓
It's manicotti, my grandmother called it that. That's what it is. :)
I've never tried it, but call it whatever you want. It looks delicious.
My guess is the difference between the manicotti and cannelloni in this context at least, is cannelloni has a smooth exterior, whereas manicotti has a ridged exterior. Regardless, they are essentially the same thing. Great stuff, Glen!
I was going to say that.
Stuffing is different. Manicotti is usually ricotta and spinach stuffed and cannelloni has meat filling. As you pointed out the shells are also different too
Well, based upon your description, Ribeye, NY Strip and Tenderloin are "essentially" the same thing and that's true. I'd say cannelloni is closer to tenderloin or ribeye while manicotti is closer to NY Strip. I agree with #james that filling is usually different too. Cannelloni is more of a meat product. Olive Garden use to have both but have discontinued them (so sad). Their cannelloni had venison and was velvety smooth. Absolutely melt in your mouth texture. Manicotti was more chewy. Funny, my kids just gave me a Pasta & Beyond pasta maker and I'm out searching for cannelloni recipes since OG doesn't make them any more.
I look at this and I can easily this being reconstructed into a lasagna. Not traditional but still pretty good 😋
I made this tonight with what I had in the pantry - roasted red pepper sauce and various outher changes. It was wonderful to say the least. Thank you very much for the the idea and the 'make it yours' ethos . Cheers!
pre-cook same as you did. Same as lasagne sheets, unless I use fresh pasta. We call them cannelloni where I'm from :)
Manicotti, boiled, ricotta/egg, mozzarella on top
Yum
At the Italian-American restaurant I worked at Manicotti was a crepe filled with ricotta, mozzarella, Parmesan, spinach , and egg the baked covered in tomato sauce then baked. The Cannelloni was a pasta tube filled with different meats, cheeses, and egg , then covered in a cream, tomato , or both sauces and then baked. Both were delicious ! Yours looks so good! Love the fresh Mozzarella on top.
My Sicilian grandmother made manicotti with crepes made from mostly egg, flour, and water. It was filled with ricotta mixed with an egg, salt & pepper, parm (or pecorino). The tomato sauce was cooked with fennel sausage, pork country ribs, and meatballs (the meat was served on the side). No cheese on top. Grandma also made a meat filling, which as far as I know was mostly ground beef cooked with a little chopped onion and seasoned (she only made a meat version because one of my cousins didn't like cheese - everybody else wanted the cheese version). I like to add minced parsley or spinach (or both) to the filling with a light grating of nutmeg. Manicotti was always served as a first course before holiday dinners, espcially Christmas. That being said, your cannelloni looks delicious.
I don’t precook the tubes and my favourite filling is mushroom, leek, spinach with cheeses. Tomato sauce on the bottom, then bechamel with another drizzle of tomato sauce on the top. Yum, yum.
I’ve only had these with cheese never meat... they look great! I’m not a fan of sausage... but ground beef would be delicious... or just veggies... as long as I got some I wouldn’t care what you called them... lol
Literally just stumbling on this channel at 2@m and I can already tell this defs has what it takes to make it in the long run. Clear/crisp video and audio, minimum editing with no annoying songs being played over, videos r straight to the point / no nonsense ,recipes r easy to follow and in description; a dry ager in his KITCHEN ??? U my good man have earned a new sub :]
I always though manicotti had ridges and cannelloni was smooth, otherwise the same. Love this recipe, I like to par-cook mine and fill with sausage, mushroom, spinach and roasted red pepper.
I’m New York Italian by ethnicity and would call them “manigot” or manicotti. I have never actually heard the other word used, but I know it is very regional. Within 30 miles of me, other Italians refer to sauce as gravy, which I would never use that word because I refer to gravy as what you pour over mashed potatoes. I know if you added sugar to the cheese and deep fry the shells and fill them with it it would be a cannoli. Aside from that, it never occurred to me to fill the shells with a sausage mixture, but it is intriguing!
I call them lasagna tubes and everyone is mad…
lol You could parboil lasagna, cut it in half and fill, rolling them up, then bake.
Ha ha ha
I call them "tasty", and fill them with everything. :) Great show, as usual. Keep up the great work.
100% DEFINITELY going in my "Food" playlist, for things I want to experiment with, to cook for my family! 🥰❤️
Thank you Glen 🙏🏻🥰❤️
Cannelloni and I would definitely precook the pasta. Yum!
My paternal grandparents came to the US from a small town near Naples. She called it manicotti and filled the semi cooked pasta tubes with a mixture of ricotta, egg, fresh flat leaf parsley, and grated pecorino Romano. It was baked , covered in marinara sauce, mozzarella and more Romano cheese. She did say that many of her recipes were "Americanized" because she couldn't get all the ingredients that were used in Italy.
Finally the truth. Thank you from Italy
I will try to make this, thanks!
My family call them Cannelloni in Melbourne Australia. Mum would fill the tubes with mash spuds and do a bolognaise sauce for under and over it. Mozzarella on top. Yummy!
My grandparents came off the boat on both sides, we always called it manicotti (only in dialect of Naples). I had never heard of cannelloni till I went to a northern Italian restaurant. So it could be regional, as my family is all southern Italian. I met cousins from a different area of Italy who had never heard of ravioli they called it something different. I can’t remember exactly what they called it but it is funny how different regions call the same shapes different things. When other pasta shapes are universal across Italy.
Great content
Looks delish, whatever you decide to name it! I always thought it was cannelloni if it was stuffed with meat and manicotti it is was stuffed with cheese.... But I guess the pasta itself is manicotti if it has ridges and it's cannelloni if it has a smooth exterior. My favorite Sicilian cook, Nona Pauline, always changed it up - ridges one time, smooth the next! So there ya go...Glen's Specialty Baked Pasta! 🙃💓
You are correct sir the actual dish is based on stuffing and filling. Manicotti usually cheesed stuff and has ridges. Cannelloni meat stuffed with no ridges (smaller shells too)
Good day Glen
I think par cooking the pasta in the salted water is what makes the difference in the taste. You don't get the additional flavor of the salt just cooking it the sauce.
You've fallen into a common trap of the English language... There are two completely unrelated things called Currants in English. Whenever a 'British' or Commonwealth baking recipe calls for Currants; they are indeed asking for the dried raisin of the Corinthian Grape. They are sometimes called Zante Currants or Corinthian Raisins: en.wikipedia.org/wiki/Zante_currant
You are confusing them with Red or Black currants which are part of the Gooseberry family and almost always eaten or cooked with fresh.
Thank you. Manicotti, what the box says. Stuffed with 5 cheeses or 3 cheeses with beef and pork breakfast sausage or 3 cheeses with a mix of greens. Most of the time, make today, eat tomorrow, also lasagna. God Bless and stay safe.
That looks so good, it must smell awesome! We're non Italians living in New England. Grew up with lots of kids from Italian households, always heard them referred to as manicotti, never cannelloni. I don't use use the commercial shells, instead I like to make manicotti crepes - eggs, water, flour, salt whisked, chilled and then cooked in an 8" pan. I stink at flipping, so I carefully use the fish spatula. They taste so much better that those heavy commercial pasta tubes!!! I usually fill with the same ricotta/cheese based filling used for stuffed shells.
I grew up in New England as well, and only heard of stuffed tubes being called manicotti. My grandmother was 100% Italian, as were many people in the area.
I used to call them “meat cannoli” when I was little. I couldn’t pronounce cannelloni 😂
I don’t par-cook my cannelloni before filling, however I didn’t know it was an option for that type of pasta. I also don’t cook my dried lasagne sheets before assembly. I always just make sure my sauces are loose enough to be absorbed by the pastas.
Cannelloni I’ve made in the past have been the classic spinach and ricotta, as well as a vege mixture of brown lentils, pumpkin, spinach, onion, ricotta and mushrooms. My sauce is much the same as yours.
Glen, this looks AWESOME, and not difficult. It's going in my repertoire, will be making it soon
Nice job!
I think of the pasta as manicotti, and I love to stuff it with a ricotta/mozzarella cheese mixture. I boil in water for about 4 minutes before stuffing with my cheese mixture. Yum!! Big fan of your channel btw!
Enjoy your cooking videos. I like when you try new things regardless of what the end result will be. I was wondering if you ever made Cabbage Rolls and if so where could I find the video.
I've always called them cannelloni I par cook them first like you do (I find cooking them in some salted water adds a lot of flavor and stops the pasta from drying out all the liquid from the sauce). I like filling them with ricotta, parm, cheddar and some broccoli and ham and covering them in Alfredo instead of tomato sauce. I don't think I've ever had a bad cannelloni though. :)
I soak my tubes for 20-30 in room temp water, I also do this with lasagna noodles too. Spinach, ricotta, cheeses, nutmeg and lemon zest
Bleah!!!!
My Mom is a traditional Italian from the Abruzzo region of Italy. When she made Cannelloni it was with sheets of fresh pasta dough and hand rolled with the stuffing of meat.( The pasta dough sheets was precooked in water before being rolled for baking). I always knew when using a hard shell dried past its was Manicotti! either way the meal taste great I have to agree with on that!
I use my late mother's recipe for manicotti crepes (crespelle) that she made in a small decades old cast iron pan (my brother has the pan). For cannelloni, I definitely boil them before baking (but slightly underdone, as you have done, so they don't get mushy).
I believe it's technically canneloni, which comes from the Italian word for "tube", similar to a cannoli pastry. Either way it's super delicious. My family preferred cheese filling, so I filled them with a mixture of ricotta, mozzarella, parmigiano, eggs, and herbs. Memories!
I am a 3rd generation Italian-American originally from Southern Connecticut and we would call these cannelloni. Manicotti for my family is the crepe style pasta and they are stuffed with ricotta, mozzarella, parsley and parmesan cheese, topped with sauce and more mozzarella cheese and baked. While we have done other fillings on occasion, that is the one most often used. As for the cannelloni, I would boil them first to partially cook as you did. Where I come from manicotti is not pronounced the way you pronounced it either, but at this point I think that is a regional distinction for Italian-American areas near New York City (NY/NJ/CT).
I love it any way same to Now have a salad with it
Oh! A spiced filling in a crepe for a savory dinner. Im in.
Look's delicious! I agree. It's Cannelloni. Now I have to make some. It made me Hungary!
Thanks for the idea.ill try with seafood like a coquille st jacques .
Yummmmm! 💜
I always pre-boil mine and I stuff them with whatever I have on hand, sausage, ham, ground beef, chicken, even mushroom duxelle and ricotta
Manicotti is the Italian-American version of Cannelloni. Both are pasta tubes, but the difference between the two is fairly minimal: Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner.
As an alternative to pastry bag is zip lock bag with corner cut off.
Better yet use a milk bag.
Giant stuffed macaroni!
In my house cannelloni is always sweet and manicotti is always savory.
I though 'Cannoli' was the sweet pastry? Similar sounding but differently spelled?
@@GlenAndFriendsCooking Perhaps you're correct. I'm not sure anymore. My mother was an Italian immigrant and I may have mis-remembered.
Oh wow, this looks awesome !
For baked pastas, I don't pre-cook them, I pre-hydrate them. Put the pasta in luke-warm tap water for 20-30 mins or so until they get pliable (I never time it, and they probably sit there a lot longer). It helps make sure they have enough water during cooking but aren't too floppy to fill. I really like doing this for lasagna too because it seems to absorb the right amount of the sauce.
i grew up with this..manicotti is a crepe, cannelloni is pasta..cannelloni was just a big flat sheet of pasta, cut to size and rolled over on its self..manicotti was a pancake,crespelle?..it just carries over in name..i don't par boil anymore, it's kinda lazy but 30 minutes plus hold over /resting time seems to work..lot's of sauce...i'm a vegetarian now, so i'm ok with cheese and once awhile faux meat's..one filling i like to make is roasting a head of cauliflower/broccoli with garlic then mashing it, mix with a béchamel with parm..top with mozz/parm..pretty killer and now i'm hungry
Half way cooked is my way to go!
I love veal with grated veggies(onion,carrots and cellery) with ricotta :)
Like Glen said, a spoon works if you don't have a piping bag. I've also had good results with filling a funnel with the substance to be piped, then put another funnel of the same size on top of that and use electrical tape or duct tape to seal the two funnels together, then stick a nozzle from an air compressor into one of the funnel spouts and dispense air into the contraption. When you pull the trigger on the air nozzle, the substance shoots out of the spout of the opposing funnel allowing you to pipe it into whichever food receptacle you prefer.
Par-cooking the pasta allows you to “season” the pasta itself so it *does* taste better! I agree!
Ok I don't care what its called, I'll just eat it, and if my wife and I made this, we wouldn't part cook off the pasta, and cook them in the sauce but the next day, left in the fridge over night and then cooked it, awesome video Glen and Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
My Nonna, born in Naples in 1899, said it was Cannelloni. Cannelloni pasta should be smooth no ridges and was served in her hometown on Fest days. The filling that she always made was either spinach and ricotta or if we were really going all out veal mixed with beef, onions and Parmigiana cheese. She said that manicotti was a made up American thing. That is my family story and we are sticking to it. 😁
First time (and only so far) I ever had "Manicotti" was in Toronto at the family dinner before my cousin's wedding. Actual Italian restaurant and it was the best pasta I ever had. Which is why I haven't had it since as I could not do it justice to that night. :D
So first things first it is cannelloni, never heard the other one.
Fillingwise the filling you made must be great. I made one with minced meat ricotta and salsica once. And it was awesome!!! One really good tip use sage it works so well together with the sausage and the minced meat. Sage is the key
I fill mine uncooked, put them in the dish with the sauce, and stick it in the fridge until the next day. Then bake them. I've also portioned them into little microwave safe dishes for take-a-long lunches.
Cannelloni and yes I cook them a little bit
Hi Glen, I often see you using fresh sausage meat like the italian sausage today, and sometimes fresh chorizo. Can I ask you where you get hold of them? The only ones I can find are the hard, cured versions, which of course cannot be substituted by the fresh version. Thanks!
Yum!❤
I feel like I'm having a Glen "twofer" today as I was just watching Jolly earlier! This looks so good! I'll settle on stuffed pasta, so it is technically correct to both the manicotti and canelloni clan.
The video was paused and I sat here for a second wondering why Glen was standing so still for so long.
I cook mine Manicotti pasta part of way. I stuff them with Italian sausage fresh Basil and cilantro ricotta cheese and mozzarella. Top wish tomato sauce and mozzarella.
Growing up in an Italian household Manicotti = Cheese only filled while Cannelloni = is meat stuffed. That was for special occasions.
I Always Stuff The Giant Shells, in our family's version.. Yours looks delightfully good as well. My Ex-'s Grandmother Called this dish Manacotti..
I've never seen those ridged "manicotti" here in Italy, I don't know if it's more of a regional thing. Here smooth "cannelloni" are the standard, usually filled with ricotta and spinach or with minced meat and I half-boil them before baking in the oven like you've done
I never heard glug used as a measure but I like it!
Never? No way.
I cook those manicotties exactly like you do
I think I’ve really been hindering my stuffed shells with boiling them to al dente. Thanks for the info Glen!
I thought the difference between Cannelloni and Manicotti is that Manicotti has ridges and Cannelloni is smooth. Who knows lol. :)
That’s one of the differences. The other main difference is the stuffing. Cannelloni is typically meat stuffed and manecotti is ricotta and spinach stuffed. Sauces on top usually very on top. Sometimes red, white or even rose for both.
As per a post by Guido Pasquariello on Quora Nov. 30:
I've eaten Italian food for 35 years, love discussing it.
Manicotti, often filled with ricotta and baked in tomato sauce, are large pasta tubes popular in Italian-American cuisine. Conversely, Cannelloni are Italian rolled pasta sheets with varied fillings like meat or cheese, typically baked with butter and cheese.
In the rich tapestry of Italian and Italian-American cuisines, manicotti and cannelloni stand out for their unique histories and cultural significance.
Manicotti, translating to 'big sleeves,' emerged in the Italian-American culinary scene as large pasta tubes intended for stuffing and baking, often with a ricotta cheese mixture.
This dish, while rooted in Italian tradition, is a distinctly American invention, symbolizing the adaptation and transformation of Italian cuisine in the United States.
On the other hand, cannelloni, meaning 'large reeds' in Italian, dates back to early references of 'macheroni ripieni' (stuffed pasta) around 1770, with the term 'cannelloni' appearing at the turn of the 20th century.
Originating in Italy, cannelloni are made from pasta sheets wrapped around a filling, showcasing the classic Italian art of pasta making.
These two dishes, while similar in concept, embody the evolution of Italian culinary practices across continents, reflecting the adaptability and enduring appeal of Italian cuisine in a global context.
I use ricotta, mozzarella, cottage cheese, and parmigiana. Add Italian sausage and hamburger. Then add fresh basil and oregano. Cover the top with mozzarella
Cottage cheese? Sigh.
Thank you
We parboil the pasta then fill them pretty much like you, except my wife uses cottage cheese. And it's Manalone lol
Cannelloni; an Italian restaurant near me that has been in business over 50 years serves these and they call them Cannelloni, so that's what i'm going with. I've made these a handful of times and I cook the pasta to about 3/4 done and bake the dish for about a half hour to 45 minutes.
Dang! Let's eat!!!
I like to do a veggies and cheese mixture inside whatever you choose to call the pasta, however I like to do half a pound of sausage in the sauce for a bit of meaty flavor and fattyness
Manicotti? Cannelloni? For me, I always said yummy! ;-)
I only know it as cannelloni but mine is smooth never seen it like yours before. I don't precook I just fill and go. Also I add my cheese in those last 20 mins so it's still melty
I even made fresh pasta once and just layered it in, but it was tough in the middle. So.i pre-cook the pasta.
Thinking something like a white/wine sauce with mushrooms spinach and ground chicken + parsley sage and rosemary filling
Glen: It's gonna taste great no matter what you put inside...
Me: Challenge accepted.
I'm in the Cannelloni camp, purely because it reminds me of 'Cannoli', and both the words and foods seem strikingly similar.
I have heard that 'Mannicoti' is an Italian-American variation of Cannelloni, but more research will be needed.
Glenneloni! (I’m here all week.)
Julies sweater pattern is moire beating with the frame rate of the video! Instant multi burst!
Cannelloni, a subject of much importance. I love the Cannelloni from 1 particular Vancouver restaurant called Gigi's Pizza. Sadly they closed permanently a year ago after 30 years of business. That said, their Cannelloni was a Meat/Spinach filling baked in a good Meat sauce with Cheese topping(best as I could tell from multiple eatings). Fairly simple and straightforward, but apparently no other restaurant is capable of making a combo near as good as this was.
I suspect that the rest of my life may be me being occasionally disappointed at what someone called Cannelloni, unless I learn to make it myself. I knew this was a dark path...
Manicotti are thicker and ridged, tipically american, Cannelloni are thin and smooth, italians.
In Italy we can pretty much only find Cannelloni, and we usually fill it dry and let them cook in the oven with a slightly runnier tomato sauce, as it happens with dry Lasagna too, we usually never boil it before building it and putting it into the oven.
I call it cannelloni, but I don’t use tubes but rather lasagna sheets, par-boiled, then cooled in an ice bath. Stuffed with a mixture of cooked ground veal and pork,seasoned with spinach and spices and ricotta. The method of stuffing is like a crepe with the overlapping seam side down in a baking dish. I’ll use a tomato sauce and bechemel blend 50/50. Very little mozzarella but mostly parmigiana.
Manicotti here in northern California. Originally from new Brunswick
I prefer the texture of the pasta when cooked in water first.
My grandpa Angelo Pizzillo used to call his passata “the juice” when he would make sauce. He used to cook giant vats of “the juice” for the spaghetti feeds at Gonzaga. Miss ya grandpa!