Cannelloni are similar to manicotti. Once the pasta sheet is rolled out, cut the pasta into rectangles 3 x 4 inches. If using a pasta machine, roll out wide strips of dough, as thin as possible, and cut into rectangles 3 x 4 inches.

The squares of pasta are cooked in boiling, salted
water; then stuffed, rolled up, and browned in the oven. Sometimes they are baked with butter and sprinkled generously with parmesan cheese, or, as in Tuscany, they are covered with a sauce and baked until the top is a golden brown.

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