While traditionally, cannelloni is made with sheets of pasta, you can use gluten free manicotti pasta shells just as easily. I've provided below, both the link to my recipe for cannelloni sheets and a well-known brand.
You'll find that manicotti shells have ridges while the homemade pasta sheets do not. I used my gluten-free egg noodle recipe, which everyone raves about. This homemade pasta has a wonderful texture, but more importantly, it holds up even upon reheating, even in soup, without getting mushy.
If you are short on time and prefer to use store-bought manicotti shells, Jovial Foods makes one that works perfectly! I suggest making just enough to serve that day when using Jovial brown rice manicotti shells. They're perfect the day you make them but get just a little mushy the following day. If you add additional sauce before reheating, you won't notice.
Get this recipe now!