Cannelloni

These are large, empty pasta tubes, designed to be filled with stuffing and baked. It is believed that they were invented in the early 20th century by a chef working in Sorrento, Nicola Federico, and popularized during World War II, when many residents of Naples fled bombing to Sorrento. Any stuffing can be used to fill cannelloni: meat, vegetables, cheese. The top of the dish is usually covered with tomato or cream sauce, and the whole thing is sprinkled with cheese so that the casserole has a juicy taste after baking. It also gives you plenty of opportunities to experiment with different combinations.