What's the difference between cannelloni and lasagne?

Both are baked Italian pasta dishes with cheese and sauce — but cannelloni uses hollow pasta tubes, filled individually, whereas lasagne is built in flat layers. The tube format means the filling is more concentrated in each mouthful, and the béchamel bakes around and over the tubes rather than between layers. Paolo's version uses hand-filled pasta sheets rather than dried tubes, which gives a softer texture once baked.

How do you reheat Paolo's cannelloni from frozen?

Defrost overnight in the fridge, then bake uncovered at 180°C for 30 minutes or until heated through and golden on top. You can alternatively use a defrost setting on the microwave to defrost this - our foil containers are microwave safe.

What's the difference between Paolo's cannelloni and supermarket frozen pasta?

Paolo makes this cannelloni in small batches from scratch — slow-cooking the pumpkin, hand-filling the pasta tubes, and making the béchamel by hand. Supermarket frozen pasta is factory-produced at scale, with standardised fillings and little room for the kind of care that actually shows up in the flavour. The difference is obvious from the first bite.

Paolo's Pumpkin, Ricotta and Italian Sausage Cannelloni

Paolo, FoodSt cook wearing an apron and holding a bunch of carrots

Paolo's Pumpkin, Ricotta and Italian Sausage Cannelloni

Name: Paolo's Pumpkin, Ricotta and Italian Sausage Cannelloni
Brand: Paolo
Price: 23.0 AUD
Availability: InStock

$23.00

The kind of pasta that takes all day to make. Lucky Paolo already did that.

Paolo's pumpkin, ricotta and Italian sausage cannelloni is exactly what it sounds like and so much more than that. Butternut pumpkin slow-cooked until it's sweet and soft, Italian pork and fennel sausage sautéed and folded through with ricotta and parmesan, then piped into pasta tubes and blanketed under a velvety béchamel. This is the kind of baked pasta that fills the house with the smell of Sunday, and takes half a day to make if you're doing it properly. Paolo's already done that part.

Finish with a little extra parmesan and a light side salad and there's nothing missing. One tray, one meal, completely made from scratch by someone who actually cares how it turns out.

Made with ❤️ by Paolo

Preparation Instructions

Step 1 - Defrost in fridge overnight or microwave to defrost. (Our foil is microwave safe).

Step 2 - Preheat Oven 180°C

Step 3 - Bake 20-30 mins or until golden and hot

Ingredients & Allergens

Butternut pumpkin, pork and fennel sausage, onion, ricotta (milk), parmesan (milk), salt, pepper, milk, butter (milk), flour (gluten, wheat), passata, nutmeg, pasta (wheat, gluten)

CONTAINS: Milk, Gluten, Wheat, Eggs

Serving Size, Spice & Suggestions

🍴 Serves one

🥖 Serve with a little extra parmesan, garlic bread or a fresh salad

🌶️ Spice Level -Mild

About Your Cook

I was born and raised in Italy, where mealtimes shape your entire day - and your life.

Breakfast is spent planning lunch, lunch is spent discussing dinner, and every meal is a moment the whole family religiouslygathers around the table to talk, laugh, and connect.

Storage & Delivery

This dish has been handmade with love in small batches by Paolo, before being freshly frozen for your convenience.

Keep frozen for up to 2 months from purchase, once thawed keep refrigerated and serve within 48 hours.

We deliver across NSW, VIC, SA, ACT and QLD. To check if we deliver to you enter your postcode and suburb in the delivery checker at the top of our page. ☝🏻

Perfect For....

People who love baked pasta but know how long it actually takes to make properly
Anyone who wants an Italian meal that tastes genuinely homemade, not mass-produced
Families stocking the freezer with something worth coming home to
Anyone who's tired of pasta that tastes like nothing in particular

Handmade with Love by Accredited Local Cooks

Freshly Frozen for Your Convenience

Complete Meal in One

: Both are baked Italian pasta dishes with cheese and sauce — but cannelloni uses hollow pasta tubes, filled individually, whereas lasagne is built in flat layers. The tube format means the filling is more concentrated in each mouthful, and the béchamel bakes around and over the tubes rather than between layers. Paolo's version uses hand-filled pasta sheets rather than dried tubes, which gives a softer texture once baked.
: Defrost overnight in the fridge, then bake uncovered at 180°C for 30 minutes or until heated through and golden on top. You can alternatively use a defrost setting on the microwave to defrost this - our foil containers are microwave safe.
: Paolo makes this cannelloni in small batches from scratch — slow-cooking the pumpkin, hand-filling the pasta tubes, and making the béchamel by hand. Supermarket frozen pasta is factory-produced at scale, with standardised fillings and little room for the kind of care that actually shows up in the flavour. The difference is obvious from the first bite.

Image of a woman receiving a FoodSt box at her front door with a dog

Delivery Information

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

We proudly deliver across NSW, ACT, VIC, SA and QLD. All orders are delivered in Eco-friendly Silversheen Liners and Recyclable Boxes with ice packs.

Delivery dates and rates are dependant on your location. Please check your delivery dates int he delivery checker at the top of the page.

Paolo's Pumpkin, Ricotta and Italian Sausage Cannelloni

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Paolo's Pumpkin, Ricotta and Italian Sausage Cannelloni

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