Tézier Round Cannelloni – For Stuffing

Tubes to stuff for the Sunday gratin

The filling simmers, the béchamel waits: only the tubes are missing. These Tézier round cannelloni are filled with a piping bag or a teaspoon, arranged side by side in the dish and baked under the sauce, for a gratin to share.

What you will taste

• Texture: firm at first, soft and melting once soaked with sauce.
• Aromas: a discreet cereal, which leaves room for the filling.
• Taste: neutral and round, it absorbs the cooking juices.

How to use it

• Ricotta, spinach and nutmeg filling, coated with béchamel.
• Minced veal filling sautéed with onion and bay leaf, under a tomato coulis.
• The last few minutes under the oven grill, to brown the top.

Where it comes from

Tézier is a French brand of dried pasta. Cannelloni, for their part, are a classic of Italian stuffed pasta: a filled tube, arranged in a dish, coated with sauce and baked until golden for family meals.