Well first off I thought this was a spelling mistake, but there is a comment at the start of the pasta chapter that says canneroni is often wrongly called canneloni! I didn’t think this was correct and then I found out the canneroni is actually a shorter version of canneloni! So I could only find regular length canneloni and used that..
I do make canneloni now and again and either filled with spinach and ricotta or beef, this version is filled with bread and bacon! A carb filled with more carbs!!
The packet of canneloni does say there is no need to precook but can be given a few minutes in boiling water if need be. I decided to give it a few minutes so that if I wanted I could cut my canneloni into canneroni!!
I have to say it does make it a bit unmanageable, a lot of them tore after only 3 minutes in the water..
The filling is bacon..
Lots of breadcrumbs..
All mixed with the milk, parsley and an egg..
As the canneroni/canneloni is being layered I used a slighty deeper dish than I normally use for this. So I filled up the first half of the pasta and cut a few in half..
Then half the cheese goes on top followed by more stuffed canneroni/canneloni..
So once all the pasta has been filled and squeezed into the tray I poured over the soup! The recipe does say a traditional tomato sauce should be used but a can of soup saves time so I decided to save time and go with the soup…
More cheese on top..
This took way longer than 20 minutes before it looked ready, was more like 45 minutes..
So this is essentially pasta, filled with bread and covered in soup and cheese! Sounds pretty good to me!!
So this would never be considered as high class cooking but we loved it and sometimes food like this is just what you need! I think it’s also a very good family meal for kids, my daughter loved this. The filling is nice although all just a bit soft, but we will be having this again for tea tomorrow and I can’t wait!
Would I make it again? Yes!