Here's the perfect way to use up that forgotten half-full box of lasagna noodles! They stand-in for fried cannoli shells by cleverly boiling them with confectioners' sugar. For a special touch add grated orange zest.
Recipe courtesy of Food Network Kitchen
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Total:
45 min
Active:
30 min
Yield:
12 cannolis
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
12 cannolis
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening

Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet.

Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends. 

Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar. 

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