Manicotti – which roughly means “sleeves” – is a filled crepe rather than an actual pasta and is traditionally prepared in a special crepe pan. In Italy, one would be hard pressed to find “manicotti” on a menu as anything made from a crepe is likely to be called a “crespelle.” Cannelloni is a stuffed pasta dish.
- Ron James


  • 8 ozs round beef
  • 8 ozs round pork
  • 8 ozs fresh sausage
  • grated parmigiano
  • 2 slices of prosciutto
  • half a chicken breast
  • 1 egg
  • nutmeg
  • salt & pepper
  • quart of béchamel
  • 1 can of tomatoes
  • Olive oil
  • Garlic & Onion
  • Butter
  • One pount of shells


Chop up the breast and combine all the meats (except the ham) – add some oil to a pan heat and gently cook the meat mixture. S&p. When the meat is cooked drain the grease, add the ham & chop up all. Let cool in a glass mixing bowl. When cool add the egg, the Parmigiano and the tip of a teaspoon of nutmeg – mix well with a fork – the result must be rather a dry mixture. Prepare your tomato sauce – mince a small onion and fry up (must not brown) in a pan with little olive oil, add the garlic, mix, add the tomato and let simmer for about 20 minutes. Let cool. In a deep pan of boiling salted water drop (and cook) several shells at a time. Cook to “al dente” &  Scoop the out gently and lay on a clean kitchen cloth let cool a little. Use a long handled teaspoon and gently fill the tubes – they must not be jammed full. Continue to work… Butter an oven dish large enough to make two or more layers of the cannelloni. Lay the first layer, spread some béchamel and some of the tomato sauce and continue. Last layer cover with béchamel, tomato sauce and a good sprinkle of the grated cheese. Pop into a hot oven (180°C / 350°F) for about 40 minutes and until the top has a good toasty look. Let set for about 10 minutes before serving.