Thick-walled ridged cannelloni in Gragnano PGI pasta. For stuffing and then baking.
Gragnano PGI dried pasta, from Campania. The tubes are ridged and thicker than average, which gives the dish structure.
Recommended cooking time 13 minutes in 1 litre of water with 10 g of salt per 100 g of pasta. Stir constantly for the first 2 minutes to stop them sticking.
Drain and leave to cool on a cloth, fill, arrange in the dish, then bake covered with aluminium foil.
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