Cannelloni is a classic Italian dish, the name of which comes from cannello ("little tube"), describing the shape of this large, stuffed pasta. Their origin is most often associated with southern Italy, especially the regions of Campania (Naples) and Emilia-Romagna. One version claims that cannelloni were created in Naples in the early 20th century by chef Salvatore Coletta as a festive "Cannelloni alla Caprese", while another version sees them as a development of the stuffed pasta Pasta ripiena or baked crespelle (pancakes) from Emilia-Romagna. Cannelloni are always prepared as a stuffed and baked dish, traditionally filled with ricotta with spinach or minced meat (ragu) and baked in a tomato sauce or Béchamel sauce.