Latina Fresh Cannelloni sheets make cooking cannelloni a breeze. You don't have to worry about stuffing those fiddly tubes that always snap and crack everywhere, and you get the benefit of deliciously fresh pasta.

To make deliciously simple cannelloni, just follow these instructions.
-To separate the sheets easily, wrap them in plastic wrap and microwave according to pack instructions.
- Tear pasta sheets along their perforation to make 12 perfectly sized cannelloni sheets.
- Lay out a single sheet, place 3/4 cup of filling along the short end of the sheet.
- Simply roll up and place the cannelloni seam side down in a dish, to seal the filling in the pasta, then cook as directed.
- Try experimenting with different fillings, like spinach and ricotta or beef Bolognese.

Cannelloni Cooking Tips:
- Cannelloni can be filled early in the day or the night before and bake when required for a very easy dinner.
- Always cover cannelloni with foil for the first 30 minutes of baking to help soften the pasta and cook the filling. Remove foil and bake uncovered for 10 minutes to brown the cheese topping.
- Always place cannelloni in a single layer and ensure each roll is placed close together in the dish - this will enable the cannelloni to cook evenly.
- Spinach is a great filling in cannelloni. Try fresh baby spinach - roughly chop and pan fry in a little olive oil and garlic, cook for a short time or until just wilted. Moisture will cook out of the spinach. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water. Its great combined with ricotta and parmesan cheese to make a perfect vegetarian filling.

These articles are provided for interest only. Individual circumstances may vary, so be sure to seek professional advice.