Cannelloni is a traditional food in Emilia, although eaten everywhere in Italy, usually stuffed with ground meat, tomato sauce and bechamel. The vegetarian type of cannelloni does not contain meat and uses the classic ricotta and spinach filling.

To make a good dish of cannelloni, it is important to make sure that the solid part and liquid part are well balanced to ensure the dish is soft even during baking. If dry pasta is used, it should be parboiled in salted, boiling water for a few minutes before being stuffed and baked.