Cannelloni is a valid alternative to lasagne, and a little lighter as it is filled with sheep ricotta cheese. Similar to Cannoli they are dressed with Bolognese and Béchamel sauce, topped with Parmigiano Reggiano to get a crunchy crust.
Though it is not very quick to make, especially if you don’t have any Bolognese sauce ready, it is worth making them once in a while.
I usually make the Cannelloni using the Pasta maker this way the tubes are extruded and they are perfect if you use the crank machine you can make lasagnas and wrap them around the ricotta filling.