Our Gragnano IGP Cannelloni are a world away from the flimsy tubes you find in supermarkets. Made by Pastai Gragnanesi using bronze-die extrusion, they have a beautiful rough texture on the inside that grips the filling and stops it sliding out — and they retain a proper bite whether you pre-boil them or cook them straight in the oven from dry.

Cannelloni are one of the great Italian baked pasta dishes — tubes stuffed with ricotta and spinach or a slow-cooked meat filling, blanketed in béchamel and tomato sauce and baked until bubbling. This is the pasta that makes that dish sing.

• Gragnano IGP certified — the authentic quality difference is immediate
• Rough interior texture grips fillings — no sliding or collapsing
• Can be filled and baked straight from dry or pre-boiled first
• Far superior texture and bite to supermarket alternatives

Try it with

Ricotta and spinach with béchamel | Beef and pork ragù | Chicken and mushroom

What our customers say

“The texture is extraordinary — these cannelloni hold the filling perfectly and don’t go mushy” — Margaret

Cooking Instructions

Fill with your chosen stuffing and bake in a preheated oven at 180°C for 25–30 minutes, or pre-boil for 4–5 minutes, fill, and bake for 20 minutes.

Ingredients

Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.

Nutritional Values per 100g

Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g

Production

Country of grain cultivation: Italy | Milling country: Italy | Produced in Italy by: Pastai Gragnanesi Società cooperativa, Via Giovanni Della Rocca 20, 80054 Gragnano (Napoli), Italy.