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Pasta sizes, cannelloni, manicotti, etc.

Gretchen's picture

I was shopping yesterday and came across some cannelloni shells and realized I haven't made any for ages and ages. What drew me to them was that they are small--and I think I have just always seen/made manicotti --the larger ones.

Which brings me to the fact that barilla is making smaller shapes in farfalle, which I have already used and just love. I always use mini-penne, and now they have a "mezze penne"--just a bit larger.

So finally, I thought I would use some of my roasted tomato sauce for the cannelloni--there is a spinach ricotta recipe on the box. Anyone have any other favorite recipe?  Any with meat--maybe chicken?  Thanks.