The origin of Cannelloni dates back to around 1907, when Nicola Federico, a well-known chef from Naples, Italy, invented this pasta. He created it while working at the La Favoria, a popular restaurant of Sorrento, Italy. It gained popularity when the residents of Naples fled to Sorrento, during World War II, which is when they got introduced to this pasta.
Cannelloni are a cylindrical type of lasagna, generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced meat. Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.
Spinach Cannelloni was prepared at Culinary Demonstration Lab for BHM students. Cannelloni sheets were rolled into tubes and stuffed with a seasoned ricotta cheese and spinach mixture on bed of tomato pasta sauce and topped with cheese sauce and baked.