Pasta giants from Italy

Cannelloni, lumaconi, cochiglioni and co.

In addition to the well-known “normal-sized” pasta shapes of spaghetti, maccheroni, penne, lasagne and so on, there is also pasta from Italy that stands out from the others due to its size. They usually have the ending -oni and can be recognized as pasta giants even without a photo. Of course, we also have some examples of this in our pasta range: cannelloni, pennoni, paccheri, rigatoni and conchiglioni. Especially if you want to cook something different off the beaten track of pasta with tomato sauce, you should try the giant pasta.

Stuffed conchiglioni

How do you use pasta giants?

Due to their size, the pasta giants are naturally somewhat “unwieldy” and are therefore not simply served with sauce like spaghetti or fusilli. However, their size gives them another advantage that gives creative cooks plenty of scope: You can fill the giant pasta with all sorts of things and use it for casseroles. Whether you choose a minced meat filling or the classic combination of ricotta and spinach or other meat or vegetarian fillings is up to you. The only important thing to know is that you should lightly pre-cook the giant pasta and only then fill it – preferably using a funnel or pastry syringe.

Cannelloni with ricotta and spinach filling

Recipes for cannelloni

If you’ve worked up an appetite or feel like cooking, we’d like to recommend a few recipes for cannelloni from our collection. Firstly, there is the recipe for cannelloni with a minced meat filling from northern Italy. In southern Italy, where the Italian fresh cheeses mozzarella, burrata and ricotta are produced, the same cheeses are used. For example, there is the recipe for cannelloni with ricotta and spinach filling.
Take a look at our recipe collection from time to time – new recipes are added all the time!