Homemade cannelloni pasta is so good.
My cannelloni is so easy to make that before you know it, you will be known as the Cannelloni Queen. Served in rich buttery Alfredo sauce with crusty garlic bread, I guarantee there will be no leftovers.
Variations? Stuff with meat or cheese and bake in tomato sauce topped with cheese.
Divide pasta dough into 6 parts. Roll each part into a 9 or 10 inch square; the thinner, the better. Divide each square into 4 smaller squares.
PREHEAT oven to 375 degrees.
Cook in a 6 or 8 quart pot of boiling salted water for 3 minutes. Drain in colander and run under cold water. Drain on a clean towel.
Place 2 tablespoons of homemade filling
on each square and roll up. Put seam side down in the baking pan. Add
1/4 inch of hot water to the pan and cover the pasta with tomato sauce.
Sprinkle with grated Romano cheese.
Cover firmly with foil and bake for 1 hour. Remove the foil and sprinkle with shredded cheese. Bake uncovered for 10 minutes more or until the cheese is melted. If desired, top with additional sauce.