How to quickly fill cannelloni tubes with relatively dry mixture [duplicate]

We got some cannelloni delivered by mistake so I'm going to be making this for the first time. Having cooked many other pasta varieties, the sauces look fairly straightforward. However, this particular recipe suggests filling the tubes with cooked mince so it is going to be quite dry.

If the mince was wet, I'd probably allow it to cool and use a piping bag, but what is the easiest way if it is dry? The recipe suggests filling with a teaspoon but I'm making quite a large batch so this could take some time!

Any suggestions?

Best Answer

A piping bag might still work if the filling is moist such that it has at least a bit of lubrication, and as long as the mince is thoroughly broken up during cooking. If it binds even with the largest nozzle, you could also consider a plastic freezer bag with a corner removed. In either case the idea is not to use it to pack the filling in, just to quickly deliver some without spilling it all over. In either case, fill the tubes loosely, pack as desired with a spoon, and fill some more.

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What is the fastest way to fill cannelloni tubes?

Work quickly: with each sheet of lasagne put an eighth of the feta and spinach mix on top, squidge it into a sausage shape along the long edge of the lasagne sheet, and roll into a tube. (Hint: use a palette knife). Place the sheet into a greased baking tray. Repeat for the other sheets.

How do you make cannelloni tubes from dry lasagne sheets?

Cannelloni is a tube shaped dry pasta about 7 cm / 3\u2033 long and 2cm / 2/3\u2033 wide. It is stuffed with filling, covered in a sauce and cheese then baked. It does not need to be cooked before filling, it softens when baked in the oven.

Do you boil dried cannelloni before stuffing?

Do NOT stuff the cannelloni ahead of time (the tubes will soften, then crack*I've tried this). If you are going to do this as make-ahead dish, then cook the entire dish in advance. If you do need to make some of the dish in advance, I would recommend just making the filling and sauce and refrigerating them separately.

ITALIAN GRANDMA MAKES CANNELLONI | How to Make Spinach and Ricotta Cannelloni

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