Neapolitan Cannelloni


  • 10.25 Oz mozzarella cheese
  • 4 salted anchovies
  • 10.25 Oz ripe tomatoes
  • 2 ¾ Oz Parmesan cheese


  • 4.5 Pounds ripe tomatoes (or equivalent in canned pulped)
  • 1 ¾ Oz Oil
  • Salt & Pepper to taste
  • Sprig of Basil

Dice the mozzarella cheese, remove the salt from the anchovies, peel the tomatoes and slice them. Cut the pasta sheet to obtain 12 - 1/3” squares.

Cook the pasta squares for a few minutes, drain and lay on a moist teal-towel. Fill the pasta with mozzarella, anchovies and Parmesan; roll carefully. Heat the oil in a saucepan, add the tomato pulp, add salt and cook, savor with minced basil.

Align the cannelloni in a buttered, oven proof dish, cover with the tomato sauce, pepper to taste, sprinkle with grated Parmesan and cook for about 20 minutes in 350° F.

Makes 12 Cannelloni.

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