Do you have an authentic cannelloni recipe?

You can’t get more authentic than Lydia Bastianich (she was born and raised in Italy and owns several highly su ccessful italian restaurants in NY) and there’s a great one on the site for her PBS program.
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http://tlntv.com/recipes/Lidias-Italy-Cannelloni

But there are two main authentic ways, the second involving crepes rolled up and filled rather than pasta.

Some people, less authentically, use Lasagna noodles but this defeats the purpose of having the pasta/crepes very thin and tender so I never use those.

One you’ve had the real deal it’s impossible to go back to thicker Lasagna noodles.

The link below discusses this issue as well as using jarred sauce and the canneloni/manicotti nomenclature.
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https://pragmaticattic.wordpress.com/2014/05/19/neapolitan-cannelloni-manicotti/

I pretty much use Lydias recipe. However, whenever I make dessert crepes, I’ll make extra and freeze them for future cannelloni use.

Mario Natalie buys premade pasta and then rolls it out even more to get it thinner so that’s another way to go if you can find pasta sheets I your grocery.

But the bones for authenticity can be found on these two links.

If you want to impress company, I’d STRONGLY suggest avoiding the use of sauce from a jar, regardless of brand.

EDIT.
Stupid Autocorrect.

That’s obviously Mario Batali