Barilla Emiliane Cannelloni with Egg 250 g – Traditional Italian egg pasta
There are few dishes as strongly associated with Italian family cooking as cannelloni.
Large pasta tubes, generously filled with delicious ingredients, covered with a flavoursome sauce and baked golden brown in the oven. It is comfort food in the Italian way.
With Barilla Emiliane Cannelloni with Egg 250 g, you can prepare the most delicious Italian oven dishes at home.
What are cannelloni?
The Italian word cannelloni literally means large tubes.
This pasta shape is specially designed to be filled. The wide opening allows you to use all sorts of delicious ingredients, from ricotta and spinach to slowly cooked minced meat with tomato sauce.
During baking, the pasta tubes absorb moisture and flavour from the sauce and filling.
What makes Barilla Emiliane special?
The Emiliane line from Barilla is all about Italian egg pasta.
These cannelloni contain 19.36% fresh Grade A eggs. This gives them a characteristic golden yellow colour and a rich pasta flavour.
The delicate, porous structure helps the sauce adhere well to the pasta.
Do you need to pre-cook these cannelloni?
No. These Barilla Emiliane Cannelloni can be filled directly and prepared in the oven.
Barilla recommends a preheated fan oven at 220 °C. The exact cooking time depends on the chosen filling, sauce, and quantity.
Ensure that the cannelloni contain enough sauce to become nicely cooked during baking.
Delicious with various fillings
Ricotta and spinach: the Italian classic with creamy ricotta, spinach and a soft tomato sauce.
Ragù alla Bolognese: filled with a rich meat sauce and finished with béchamel sauce.
Mushrooms and cheese: a vegetarian variant with sautéed mushrooms and Parmigiano Reggiano.
Pumpkin and ricotta: a soft, slightly sweet combination that pairs particularly well with egg pasta.
Recipe: Cannelloni with ricotta and spinach
Ingredients for approximately 4 people
Preparation
Preheat the oven to 220 °C fan.
Sauté the spinach briefly and let it drain well.
Mix the spinach with ricotta, egg, a bit of Parmigiano Reggiano and nutmeg.
Spread a layer of tomato sauce over the bottom of a baking dish.
Fill the cannelloni with the ricotta mixture and place them side by side in the dish.
Completely cover the pasta with the remaining tomato sauce and sprinkle the mozzarella and remaining Parmesan cheese on top.
Bake until the cannelloni are cooked and the top is golden brown. Check the doneness; the required time depends on the filling and oven.
Let the dish rest for a few minutes before serving.
Ingredients
Durum wheat semolina, fresh eggs of category A (19.36%).
Allergens: contains wheat (gluten) and egg.
May contain traces of: soy and mustard.
Nutritional values per 100 grams of uncooked product
| Nutritional value | Amount |
|---|
| Energy | 1558 kJ / 368 kcal |
| Fats | 4.0 g |
| Of which saturated fatty acids | 1.0 g |
| Carbohydrates | 68 g |
| Of which sugars | 3.0 g |
| Dietary fibre | 3.0 g |
| Proteins | 14 g |
| Salt | 0.08 g |
Storage advice
Store the unopened package in a cool, dry place, protected from moisture and direct sunlight.
Product information
Net weight: 250 grams.
Producer: Barilla G. e R. Fratelli S.p.A.
Country of production: Italy.
Type of pasta: dry egg pasta for baked dishes.
Packaging: cardboard box.
Vegetarian: contains egg, but no meat or fish according to the listed ingredients.
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