Misko Kanelonia Pasta (250g)

Cannelloni from Misko made from durum wheat semolina and water, perfect for preparing stuffed dishes.

Recommended recipe:
1. Prepare the filling. You can try red sauces with vegetables or minced meat, white béchamel-based sauces, or various types of crêpe fillings. However, the filling you choose should be relatively thick so it doesn't ooze out of the cannelloni.

2. Prepare the sauce of your choice and pour half of it into a buttered pan.

3. Let the filling cool (to prevent the cannelloni from breaking) and then fill them as they are, without cooking them first.

4. Layer the cannelloni in the pan, leaving some space between them. This prevents them from sticking together and "settling" after baking. Cover the cannelloni completely with the remaining sauce to prevent them from drying out and becoming hard during baking.

5. Cover the pan with aluminum foil during baking to prevent the cannelloni from drying out. Remove the foil shortly before the end to allow them to brown. Let them cool slightly before serving to keep the cannelloni intact.

Responsible company:

Barilla Hellas AE, 26 Pappou & Akragantos 10442 Athens, Tel. 210-5197800

https://www.barilla.com/el-gr