It is difficult to place the origin of Cannelloni in a particular geographical area, but historians agree that Cannelloni was among the first pasta shapes ever created. Since ancient times, Cannelloni were prepared from pasta dough, that was cut into rectangular pieces, then filled, rolled up and cooked.
Perfect for ...
The large hollowness of Cannelloni make them one of the most suitable pasta for rich sauces and fillings. Try them with meat-based sauces like traditional Bolognese, or vegetable-based sauces such as spinach and ricotta.
Ingredients & Nutrition
What's in Barilla Cannelloni?
Durum Wheat Semolina
Ground from durum wheat grains.
We use purified water in our products.
What's the nutritional value?
A typical 31g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.
|Values||Units (per 31g)||Average Quantity Per 100g|
|Energy||471 kJ (113 Cal)||1521 kJ (364 Cal)|
|Protein||3.7 g||12 g|
|Fat, Total||0.6 g||2 g|
|- saturated||0.2 g||0.5 g|
|Carbohydrate||22.2 g||71.2 g|
|- sugars||1.1 g||3.5 g|
|Dietary Fibre||0.9 g||3 g|
|Sodium||less than 5 mg||5 mg|
Cooking & Measuring
Measuring your pasta
Our Chef’s tip
There is no need to pre-cook your cannelloni. Just fill and bake.
COOKING YOUR PASTA
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Cook for the length of time indicated on the pack.
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.