This Filipino Smoked Bangus Cannelloni Recipe Is Sure To Make You Say “Mamma Mia!”

Cannelloni (or manicotti in America) is a tube-shaped baked pasta typically served in tubes with stuffing and covered in tomato sauce and cheese. Also dubbed as “a big tube” for its circular shape, its common stuffing include ground beef and spinach.

Forget about the lasagna for now, because it’s about time for the cannelloni to take on the spotlight and steal your appetite.

So gear up your aprons and baking pans as we teach you how to prepare the luscious Pinoy-style cannelloni by way of the Smoked Bangus Cannelloni pasta dish. Delizioso indeed!

Smoked Bangus Cannelloni


1-420 g pack Sarangani Bay Smoked Bangus (skin removed & flaked) 2 tbsp Olive oil

1/2 cup Onions (chopped)

1 1/2 cups Tomato sauce

2 tsp Dried Italian seasoning

1/2 cup Frozen green peas

1/2 cup breadcrumbs

1 1/2 tsp salt

1/2 tsp pepper

2 tbsp butter

2 tbsp flour

2 1/2 cups Milk

1 cup Mozzarella or quickmelting cheese (grated)

1/4 cup Grated parmesan cheese

16 pcs. Cannelloni Tubes

salt & pepper


Saute in olive oil onions. Add tomato sauce and Italian seasoning. Allow to cook for 5 minutes.

Mix together smoked fish, green peas and breadcrumbs.

Pour cooked tomato sauce into fish mixture.

Stuff cannelloni tubes with the fish mixture. Arrange in a baking dish

Prepare white sauce, melt butter in a saucepan. Add flour and mix well. Slowly add milk while stirring. Cooking until slightly thick.

Pour sauce over cannelloni tubes. Top with cheeses. Cover with aluminum foil.

Place baking dish in a rectangular pan with hot water. Steam bake for 30 minutes.

Remove foil and broil for 15 mins until top is lightly brown.

Brush lightly with softened butter before serving.

* Cooking Time: 55 mins

* Serving Size: Make 8 pieces