Cannelloni vs Manicotti
Cannelloni is large smooth tube for stuffing, or a rolled sheet. Manicotti is large ridged tube for stuffing, the American cannelloni.
Side by side, to scale
10 mmCannelloni: 90 to 110 mm by 25 to 30 mm
Manicotti: 90 to 110 mm by 25 to 32 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | Campania | United States |
| Section | Large smooth tube for stuffing, or a rolled sheet | Large ridged tube for stuffing, the American cannelloni |
| Length | 90 to 110 mm | 90 to 110 mm |
| Width or diameter | 25 to 30 mm | 25 to 32 mm |
| Wall or thickness | 1 to 1.3 mm | 1 to 1.3 mm |
| Surface | Smooth | Ridged |
| Hollow | Yes | Yes |
| Dough | Semolina, or egg when fresh | Semolina and water |
| Cook time | 20 to 30 min | 20 to 30 min |
| Brands with a page | Rummo, La Molisana | not measured |
| Catalogue numbers | Rummo no. 176, La Molisana no. 312 | not measured |
| Cook time across brands | 10 to 25 min | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 395 | 19 |
| Pairs with | Baked (al forno), Pomodoro, Cream sauce | Baked (al forno), Pomodoro, Meat ragu |
Cannelloni
The tube is a container. The filling is the point, and the sauce on top must be smooth so it bakes into the pasta: a tomato, a bechamel, or both.
Manicotti
A stuffed tube under the oven. A smooth tomato sauce and cheese on top. The ridges hold a little more sauce than smooth cannelloni.
Can you swap them?
Manicotti for cannelloni: yes, the American ridged version.
Cannelloni for manicotti: yes, the Italian smooth version.
Both take Baked (al forno), Pomodoro.
Only cannelloni: Cream sauce.
Only manicotti: Meat ragu.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.