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My grandmother came here from Italy as a child and grew up in Little Italy in NYC. Manicotti was always made with crepes and just had cheese. Canelloni was made with tube shaped pasta with meat and cheese.

I grew up in Chicago. My mother's family was from Piedmonte, my father's from Palermo (talk about opposites!). Manicotti was stuffed with ricotta, cannelloni was stuffed with meat. My maternal great-grandmother, who was born in Italy, was a very sophisticated cook. She always made pasta with meat stuffing for ravioli or manicotti from a stew of pork butt, chicken, spinach, broth and vegetables, which was then ground with bread (to soak up the broth). I'm so lucky that I was able to see her wield her mattarella in person and taste her wonderful history.

Being a librarian, I checked out the Oxford English Dictionary for the first known examples of the word "manicotti" being used in English. The first was in 1941, in a newspaper in Nebraska surprisingly. It sounds like an excerpt from a restaurant review: "Their manicotti served now. Crisp ‘pasta’ rolls filled with Mozzarella cheese." Since they used quotes around the word "pasta", maybe this particular dish wasn't exactly pasta. Maybe a crepe, as some people have said in their comments, or maybe some other kind of dough or shell. What I think is interesting is they said it was crispy, suggesting frying or maybe baking without sauce. The next instance was in 1947, in the New York Herald Tribune. "She does the specialties, the ravioli, the gnocchi, the lasagna, the manicotti." There it is grouped with names of other more common Italian-American pasta dishes, so maybe that one is more like the dish as we know it today.

I’m from Brooklyn NY. I grew up eating Manicotti on a regular basis. I still make them the way my grandmother did. She didn’t use a traditional pasta dough it more like a Crepe 1c flour, 1c water 1 egg and a pinch salt. Each shell is cooked in a small frying pan like a crepe.

My mother came to the US in the early 1960’s at about 21 or 22. Her holiday recipe was often “manicotti”. Manicotti were made with crepes filled with a ricotta mixture similar to what goes into ravioli and also mozzarella. Then they were baked with just a simple tomato sauce. Actually, Benedetta Rossi’s crespelle recipes are closer to my mom’s manicotti recipe. Cannelloni are different. They were the pasta often served dish served at family dinners in Italy.

My family is from Abruzzo (Ortona) and we make the manicotti using crepes instead of the pasta. The traditional filing is ricotta, spinach, mozzarella and we top it with a ragu. It is so delicious!

Cleveland, OH, USA here. We called it manicotti. I think true Italian-born Italians should understand that most of us in the US know many 'Italian' dishes aren't exactly as they are in Italy. It's an Italian-American spin on dishes. Sometimes, our ancestors didn't have access to the same ingredients available when they came here so they adapted. Also, things change to the American tastes. Please don't get upset or offended by us. I've always heard 'Imitation is the most sincere form of flattery'. After all, aren't recipes slightly different by region even in the mother land? lol. LOVE your channel so very much.

I'm from Australia and we call it Cannelloni. I put spinach and cream in the meat filling and it is not runny like in the video. It is then covered in a layer of bechamel sauce and a ragu before being topped with a mixture of mozzarella and parmesan cheese.

I was born and raised in Flushing, Queens (New York). My grandparents were from Naples and Sicily. My Napolitano grandmother called the dish manicotti (using crepes) and called the pasta shells cannelloni, which was a different dish altogether. Always homemade crepes (she used the same recipe for crispelles). Never store bought pasta ones. She filled them with ricotta, eggs, pecorino romano, garlic powder, salt, pepper and either basil or mint (which was surprisingly delicious). I make them exactly the same way she did. They are absolutely heavenly - like little ricotta pillows covered in red sauce.

My family calls it manicotti, but we make it with an egg based crepe-like pasta shell that is filled with a ricotta mixture and then rolled, placed in the pan seam side down. Then the manicotti are covered with sauce and baked. They are delicious! Light, melt in your mouth clouds of decadence! My family is Neopolitan and Sicilian. I'm 3rd generaltion from Brooklyn! Oh! When we stuff the crepes with meat, we call them cannelloni!

I am from NY and a baked cannelloni filled with ricotta cheese and covered with tomato sauce, mozzarella and pecorino was called "manicotti". This is the common name in the U.S. and the only cannelloni that most Americans know. Some families made the tubes from crepes and others used tubes made of pasta (sometimes even homemade pasta). Almost all of the families who made this were from Southern Italian extraction. To many of us, the word "cannelloni" referred to meat filled past tubes baked in sauce (sometimes a combination of tomato sauce and bechamel sauce with some pecorino sprinkled over the top). The legend of "manicotti" is that St. William the Hermit, a Northern Italian monk who, among other things, established monasteries in Sicily and raised charity for Sicily's poor, was invited to dinner by a land owner. The wealthy host who, like many of Sicily's wealthy, hated St. William, served him tubes of pasta filled with earth and baked in tomato sauce. While the wealthy guests giggled at St. William when he tasted the dirt, he calmly blessed his plate and the earth became ricotta cheese. (Source is Ada Boni's Regional Italian Cooking-1968, a great cookbook.) Of course the legend is absolutely ridiculous because St. William was alive in the late 1000s to the early 1100s and the tomato would not even be introduced to Europe until over four hundred years later.

I live in Windsor Ontario Canada. We border Detroit. So many Italian immigrants came after WWII to our city. I have only ever heard this dish being called Cannelloni. Most of our friends are from Rome and Calabrian region. I’m French/Irish but culturally grew up with many non as in my neighborhood. Since Pasta Grammar has debuted I have made almost every dish Ava has presented. My friends and relatives all come here now for real Italian dishes. They live my Cannelloni. 😊

I was born and raised in St. Louis - we have "The Hill" here, where Italians settled years ago, mostly from Sicily. Our Italian restaurants here vary somewhat, but we mostly have manicotti (filled with cheese) and cannelloni (filled with meat). Both can have white or red sauce, or a mix.

New Haven, CT...Manicotti are made with crepes, like Italian American savory blintzes. Cannelloni are pasta tubes filled with meat and cheese. But the two terms are used almost interchangeably.

I'm from NYC. My grandparents are from Italy and came early in the 1900s. We rarely had manicotti which is stuffed with ricotta. More often, grandma would make stuffed shells. You do have to remember that there is a difference between Italian food and Italian American food because they had to use what they could find here in America, and over the years it became tradition. Here's something that few Italian Americans have heard of. My grandfather's family put cinnamon and sugar in the ricotta when making lasagna, manicotti, stuffed shells, and even in zeppole, so that's how my grandmother made it. We LOVE it and when I eat those dishes without it, they seem so bland to me! 😊

Grew up in northern Washington state, family heavily German/Austrian descent. Manicotti was the pasta tubes stuffed with cheese and herbs, sometimes also spinach. Cannelloni was the same tubes but stuffed with any meat sauce. Both could be baked covered in either a red sauce or a béchamel but most often they were white/white sauce or red/red sauce.

My family is from Isernia, Italy and we live in Montreal, Canada. We always called it Cannelloni al forno

I grew up in Venezuela and we call it Cannelloni. We had lots of Italians immigrating to Venezuela and we adopted their cuisine and the nmes of their dishes. Actually, recently we went to Siena and I was pleasently surprised of the fact that the smell coming out of the houses and restaurants during lunch time resembles a lot the smell of houses and restaurant in my native Caracas.

The Italians are THE KARENS of the culinary world.

Here in Canada, generally, cannelloni is a tube pasta that is about the diameter of a quarter. Manicotti is about twice as wide. At least with the dried pasta that is available for sale.

From Ontario, Canada and have cannelloni.

We call them Canelones in Uruguay 🇺🇾 we use crepes instead of the pasta or tubes.

Hello! I grew up in NJ, commuting distance from NYC. Most of the Italian Americans in my neighborhood were originally from Brooklyn or Jersey City, with southern Italian heritage. To all of us, manicotti only meant pancakes, sort of like crespelle or crepes, but maybe not as delicate. And they were always filled with ricotta, raw egg, mozzarella, parm, plus parsley., nutmeg. Sometimes, but rarely, spinach. These were then coated with just the tomato sauce from a very southern Italian-American style ragu. (tomato with sausage, beef braciole, and meatballs) No fresh pasta. Still very very delish! If this was made with the large dried (eggless) pasta tubes, then they were called canneloni.

Loved this whole video. Thank you for sharing!!!

Im from Puglia (Italy). We call them cannelloni of course. The most popular kind of cannellone is with ragu' and bechamel. The second most popular type of cannellone is stuffed with ricotta and spinach. We make a type of cannellone with a crepe batter, and in that case we call it Crepes ripiene or Crespelle. I never heard of Manicotti.

Dutchman here. We call the meat version 'canneloni al forno' and then we have also 'canneloni ricotta e spinaci', which is also very delicious. I think it's the same all over Europe.

Thank you so much! Can't wait to give it a try!

Here in the San Francisco Bay Area it's known as Cannelloni. My family is Irish / Scotch / English from the mid-west and never cooked any such thing to call it anything at all. The only 'Italian' at our table was spaghetti and meatballs in the true classic American sense. Thanks to Eva I am really upping my pasta game.

Manicotti for sure, old school Italian American in the Ohio Valley of Pittsburgh-Steubenville-Wheeling. The crepes are made eggier than you would for a classic French crepe.

Definitely one to make. I love your recipes and delivery. You make it so accessible. 😋

In Greece we also call it canelloni (κανελονια)

I’m Calabrese, living in South Australia and it’s called cannelloni here as it is in Calabria. From my observation through KZfaq and TV, it seems that Italian Americans have developed a “sub culture” of language and food. I think it’s happening here in Australia as well but we’re not as far down the track as over there in America. Really enjoying your program, thankyou! Buona Pasqua!

This looks wonderful. Thank you.

Exactly the recipe i was looking for! 😋

My grand parents came to Montreal from Abruzzo and the dish was called cannelloni some stuffed with ricotta some with meat. The wraps were a type of crepe not pasta, not as heavy. Manicotti was never stuffed only served as a pasta dish with my Mom's 'Sunday sauce'. Sunday lunch was always an Italian dish and supper was home made pizza. Ciao, Ricardo.

Harper, in America- manicotti is made with a cheese filling. Some folks use the store bought pasta tube. My family did not. We made the Italian crepe to make ours. Cannelloni is made with a meat filling. Beef or pork, or a combination of the two. I enjoy your videos. Ciao Harper and Eva.

I love this! My mother is from Puglia, and made cannelloni every Easter for as long as I can remember. This is a very special dish to me.

Eva's cooking is always first-rate! So appetizing!

My grandparents came to NYC from Palermo, Sicily. My mother made manicotti, homemade crepes filled with ricotta, mozzarella, pecorino Romano and parsley topped with a ragu.

Living in the Pacific Northwest and we always had manicotti (ribbed pasta tubes) v. cannelloni (smooth pasta tubes) - cannelloni usually just cheese filling, manicotti usually meat and ricotta. Not Italian at all but we grew up enjoying Italian food. We knew a restaurateur who had (for the US) a pretty traditional menu. I’d guess it was Sicilian.

A lot of work, a lot of love💜💜💜 I love when Ava sings while cooking!!!

Manicotti vs cannelloni - I learned the US New England way. Manicotti is a cheese filled egg crepe “pasta” dish. Cannelloni uses pasta and a meat filling. Either way both are delicious! Me? I prefer the manicotti, as the commercially made pastas (lasagne, cannelloni) are too thick for my taste (I know, I know… I need to make my own 🤦🏻‍♀️). I’m drooling over your recipe. It sounds so darn delicious!

Cannelloni here in the UK (England specifically but I don't imagine it's different elsewhere)

My grandmother was from Sicily. We called it both names, cannoli and manicotti. I love your videos!!! Thanks.

I think this is the recipe I’ve been trying to find since I was stationed in Germany 25 years ago! Can’t wait to try. Thank you!

I call it manicotti. My family is from Northern New Jersey. My family is mostly Irish. I live in Virginia now and we can find both at local Italian restaurants though, not both in same restaurant. Love you guys! Hugs and smiles 🤗🙂

Here in Bavaria we call this dish "gefüllte Cannelloni" (stuffed Cannelloni), however, whatever it is called or should be called - it's a gift from heaven... then again, isn't this true for most every Italian dish 😂 As to what team I'd support I really can't say. I love my lasagne as much as I love cannelloni. Actually, right now, it's Sunday 2.30 p.m. - time for coffee/tea and a piece of cake here in my neck of the woods and I do have made a lovely cake this morning. Still, I'd much rather go for a nice plate of your cannelloni ❤❤❤

My dad’s family is from NE of Torino, San Giusto Canavese. I love this lady! What wouldn’t I give for that fabulous head of hair! The sauce and Manicotti look great, too!🌞 Watching her handle that pasta dough with the ease and expertise of my grandma Bertetto-Miller takes me back many years!🌻 The lasagna Bolognese image you put up looks like the pasta was a spinach pasta! I will definitely look for that video because spinach pasta is almost impossible to find where I live and I just love it, especially in milk soup (with lots of cheese and black pepper)!

I grew up in Europe and it was called Cannellloni (stuffed with meat)and was everyone's favorite. it is made by rolling up thin sheets of pasta stuffed with cheese or meat --not made with a tube of pasta. I ordered cannelloni in Milano that came as rolled pasta sheets stuffed with the most delicious ricotta and spinach filling and was lighter than a cloud. Growing up, my Italian neighbor used to make cannelloni with hand made pasta sheets. The only place I have seen cannelloni on the menu and served as rolled up sheets of pasta in the USA is Sardi's Restaurant in NYC. I have heard something about manicotti being tube pasta stuffed with cheese (like a cannolo) and cannelloni being rolled and stuffed with meat, but as I said, I have had rolled cannelloni in Milano and it was stuffed with ricotta. I love cannelloni but nobody in the US knows what it is.

Humble BUT ACCURATE opinion.... In the Fort Worth area where urban legend says 90% of Italian restaurants are owned by Albanians (who do an excellent job in most cases), the Manicotti are cheese filled while the Cannelloni are meat or spinach filled. One of my cousins in Mexico whose husband is of Italian extraction refers to them as Italian Enchiladas which, if you think about it makes sense...

In Argentina they are canelones, which is the translation to spanish of cannelloni. We usually have two types, the mince meat filling or spinach and ricotta filling, these are my favourite 😚👌

Love this. You guys are adorable. Heading back to Italy for the month of May and can’t wait to get back to some great food!! ❤️❤️❤️

Absolutely making my next cannelloni like this.

Wow looking amazing. I will make this today to my fameli. Thanks

Cannelloni in Montreal Canada 😊

Ok manicotti is just filled with cheese. Ricotta and mozzarella . And covered with sauce...... Cannelloni is filled with meat.... This is the difference.

I'm in Australia and we call it cannelloni. I make meat filled, spinach and ricotta and spinach and mushroom. I don't use cannelloni shells though, I use lasagne sheets (if dried sheets, I soak them in warm water to soften them) that I spoon the filling onto, then roll. I find it less fiddly and you can make the cannelloni as big or small as you fancy. I put a layer of tomato sauce on the bottom of the pan, then the cannelloni, then top with layers of bechamel sauce and tomato sauce and top with grated cheese. Edited to add that I also add bechamel and cheese to my meat filling. I'm very pleased to see that I actually make the meat filling the same way she does! I love lasagne but I do prefer cannelloni.

Thanks! Love your chemistry together and your tasty videos!

Holy moley ! That looks fantastic ! I wish I could smell and taste that ! Great job !!!

We had a family tradition when it came to holidays. For Christmas, my mother would make ravioli from scratch and for Easter, my uncle made manicotti. He would make the shells from crepes, not pasta, and a cheese stuffing. He also made a great braciole! I wasn't into cooking then, so I never did learn how he actually made them but the manicotti was light and fluffy and so delicious. I thoroughly enjoy cooking Italian, and your videos are the best!

love your channel, soooo amazing please keep it up.

Whichever way you make them they are delicious and appreciated❤🙏

I made your lasagna bolognaise, and my wife (who is from Germany) absolutely loved it. I am going to try this as well. Every recipe I have tried from your site is absolute gold. Please don't change a thing.

My Sicilian grand parents called it manicotti, when I worked for northern Italians in restaurants they called it cannelloni (which was smooth pasta, the manicotti always had ridges when I was a kid

My wife is Lebanese and made mannacontti a lot. It was a favorite. Cantelloni pasta stuffed with ground, cooked, italian spices, covered with tomatos spiced like sauce, covered with mozzarella and provolone. Hot oven till cheese is bubbling and brown spots. 😋

In Australia I know it as Cannelloni. My mum makes it (using pre cooked tubes though) with mash potato filling and mince sauce with parmesan on top. I LOVE this version!

I am attempting this for Easter, tomorrow. Already made the red sauce, just made the pasta dough and it's resting in the fridge to roll out tomorrow. So far, so good! I've made bechamel sauce before, so hopefully it will all come together. Happy Easter! 🐥🐰🐤🐣🐇

I live in Tasmania and we call it Cannelloni. I have only ever made it with dry pasta stuffed with raw meat that has diced onion, salt and herbs. It is covered with pasta sauce and bechemal then topped with cheese. The meat comes out like soft meatloaf. Sweet cannelloni is usually made with crepes or thin pancakes and stuffed with a mousse. You then dust the top and add some whipped cream. I am excited to try Eva's cannelloni.

Hi Eva and Harper, he dish you described is one of my absolute favourites and here in Australia we call it cannelloni.

Of course! I live in the US, but moved here from Barcelona and this is called Canelons there! SO delicious and worth the time and effort!

Growing up, neither of my grandmothers, nor my mother made manicotti or cannelloni. However, having visited relatives over the years in our native Abruzzo, they sometimes made for us crespelle (crepes) that were cheese filled. Aside from all that, I found a wonderful recipe for meat filled cannelloni in cook book that I had received many years ago. The recipe was written by an Italian chef and was so delicious that I have been making it almost every Easter for the last 15-20 yrs or so. The filling is very similar to how Eva made hers: ground beef, pork & veal, some carrot, onion & celery. Also a tiny bit of garlic, some wine and bit of tomato paste. Now here is where it differs. It also has beef broth/stock, spinach, fresh mushrooms, basil and fresh grated Parmigiano cheese. Plus egg to bind it all together. After the mixture is cooked, it get chopped in the food processor enough to make it not be so chunky, but not so much that the consistency is like baby food. No tomato sauce is added. I usually make a separate tomato sauce with short ribs and some pork ribs to assemble and dress the cannelloni with. Some years, I even made a simple tomato basil sauce without any meat. However, I do layer with a white bechamel sauce and more Parmigiano on top before baking. They are absolutely rich and beyond delicious. But oddly enough, this year I am making lasagna just because we haven’t had lasagna in a very long time and the family requested it! 😉But I will surely miss the cannelloni this year! Thanks for another wonderful video! Love you guys. 🙂

My grandmother was from the Piedmont in a little town called Fubine. Near Asti. She taught me how to start a recipe with butter, olive oil, carrots. Celery, onion and garlic. Then as the ingredients get happy and give off a great aroma, keep the heat low, then ad the meats and spices

This is my new favorite channel! 😍😍

I've been dreaming of this since the video was out, so I'm going to make this for tonights dinner 😁

So I am second generation Italian-American, native New Yorker, and both sides of my family have been making manicotti for generations. I have the very pan my paternal grandmother used to make her crepes and that is what I use. The crepes are stuffed with ricotta, grated cheese, and mozzarella. The sauce is a meat sauce, but there is no meat inside the crepe. I love your recipe for cannelloni bolognese and I want to surprise my family with it😊❤ I hope I can do it!! Recently found your channel and I love you guys❤❤

My family is from Orsogna, in Abruzzo and came here (New England) in the 50's and we have always made the pasta for manicotti more like a crepe and roll the filling in. It's delicious :)

Eva is right, the browned crispy parts are the BEST!! ❤

You make me happy to be Italian! I love to watch and listen to you. Bellissima!

I called this yesterday when I saw your ‘short’ teaser video!

Looks amazing. I love Italian food. It doesn't matter if it's American Italian or old world Italian food. Love it all.

I'm in England and call it Cannelloni....i used to make it all the time ....my 4 children love it ....they are All adults now and still talk about my Cannelloni 😂 xxx

My husband grew up on Long Island, in a large Southern Italian extended family. His family was originally from Southern Italy (Napoli, Calabria). He also grew up with manicotti as a cheese filled crepe (flour, egg, milk), while cannelloni was meat filled pasta. The manicotti filling was prepared with ricotta, mozzarella, parmigiano reggiano, and parsley. Some other Italian Americans around him added an egg to the filling to make it firmer, but he says that made the filling rubbery. I think he's going to be making manicotti again soon. 😀

We just got back from spending 9 days in Rome. Tried the food and it was awesome. Here's the funny part. I've been making Eva's recipes and nothing we tasted while there was any better than what I made thanks to you two. We made sure to try things that I didn't make following your recipes and that was fun. When we tried things that I made at home, they weren't any better than what Eva taught me. Thank you so much. I am really looking forward to my next trip to Italy.

I live in Glasgow, Scotland, we call it cannelloni and we love it. I don't make my own pasta, I use fresh Lasagne sheets lol. I'm so pleased that my recipe is very similar to Ava's. I never thought to add nutmeg to my bolognese sauce though. Thank you for sharing this video.

My mother has made manacotti for me forever. It's a meat stuffing with ricotta covered in marinara. My favorite dish. I can't wait to see how Eva improves it ❤❤❤

Hello, Harper and Ava, you guys make such a wonderful couple. I love your videos. They are informative and entertaining. Italian cuisine is the best ever. To watch Ava make these traditional Italian dishes from scratch is such a pleasure. I learn so much from you guys. Thank you both so much!

I’ve heard it both manicotti and cannelloni. Live in the south US with north US parents. Never really thought of them being different things. As always, Eva’s dish looks awesome!

Thank you Eva! Last xmas I used your recipe for ravioli and was a success! it was a lot of work; made around 180 to feed the family twice but totally worth it, how can I say no to cannelloni, I've never tried these with fresh pasta now I must!

The "hand talk" is very bella! ❤

I live in Michigan. My Mom would make "Manicotti" and was this same recipe. I think I will make it this weekend. It has been a long time!

I love watching Harper & Ava. U2 have the best life ever.

Eva, your English continues to develop well! I’m impressed!

When u guys sit in front of the plate b4 about to eat and sit there smelling it; my mouth waters like craaaazy!

Here in São Paulo, Brazil we do have cannelloni, it's the same thing Eva cooked for this video. It's made with the same pasta used for lasagna, and the most common stuffings are bolognese and ricotta. Other common stuffing are shrimp, cheese and ham, and calabrese (sausage).

I used to in a middle eastern restaurant in Sydney Australia, and we had a Greek dish called Pasticcio. We used long thick hollow pasta like a long penne, and stuffed them with a cheesy herby sauce and topped with a bechamel sauce, stacking them in a lasagna style then bake in the oven. Delish!

My recipe was learned from a little old lady in Vacinza… so pretty sure it’s authentic… lol also back in the mid ‘70’s … Also we had both for Christmas this year.. so good!

Interesting the debate this stirs, I've had all the iterations mentioned, but have never made anything other than the stuffed shells and lasagna. I can't wait to try making this ❤

I was born in the Bronx, NY. My father and maternal grandparents were born in Abruzzo. They made manicotti with ricotta, spinach, mozzarella and Romano along with some eggs, salt, pepper, and nutmeg. Grandma made crepes. They never stuffed manicotti or ravioli with meat. The meat was always cooked in the sauce and served separately.

back in the 70s my girlfriend at the time who is Italian had me over for dinner. Sitting at the table I told her, "This is the best lasagna I've ever had". I remember she looked at me with that look, "You're stupid". She said, "It's Cannelloni". Learned something that day. Never piss off an Italian woman especially when it comes to her cooking.