History of Manicotti
[man-i-kot-ee; Italian mah-nee-kawt-tee]
As it turns out, America, the stuffed pasta dish you know and love as Manicotti is an imposter. Manicotti is known to many as a tubular pasta roughly an inch wide and 4 inches long that is typically filled to the brim with a variety of cheeses, tomato sauce, and sometimes meats or vegetables. This description, however, actually applies to what Italians refer to as Cannelloni.
Cannelloni is derived from the root word cannellone, which translates roughly to “a big pipe.” The origin of cannelloni has been ascribed to either Sicily or the Campania region, one of the Southernmost areas of Italy. Cannelloni is the ultimate Sunday dinner dish and was traditionally prepared from scratch by women for family meals or special occasions. If you are feeling adventurous, you can prepare cannelloni by hand yourself either with freshly made pasta or pre-bought shells – though remember that in American supermarkets you’ll be looking for manicotta.
Manicotta, as it turns out, does not even refer to a type of pasta in Italy. Instead, manicotta is derived from the word manicotto which means “big sleeve,” and is a filled crepe. If you go to Italy looking for a familiar form of manicotti, you will be sorely disappointed. Here in America, however, Roselli’s is happy to provide you and yours with manicotti that is positively brimming with cheese: romano, ricotta, and mozzarella to be exact. The whole, hearty dish is slathered in our signature marinara sauce and is sure to be a hit with your family.
Origin of Manicotti
Roselli’s Manicotti Ingredients
All of Roselli’s products are made from scratch using all natural ingredients, with no additives or preservatives. Below are the fresh ingredients for our spinach manicotti laid out on the chopping block.