"Big tubes." Large, short pasta tubes with a filling of cheese or meat, coated with béchamel or tomato sauce and baked. Probably from Piedmont. They can also be made from squares of pasta on which a stuffing is placed before rolling into a tube shape. In the US these are more commonly referred to as manicotti.
Large tubes of pasta stuffed with minced (US: ground) meat flavoured with herbs and bound with béchamel sauce and baked in the oven.
"Cannelloni in the style of Lazio." Canelloni, wide tubes of pasta, stuffed with a mixture of garlic, onions, mushrooms and pancetta cooked in white wine with lamb's brains, and baked.
"Cannelloni in the style of Naples." Large pasta tubes stuffed with ricotta and covered with a béchamel sauce or a sauce made with tomatoes and baked.
