There are so many fillings and sauce variations for cannelloni. The one I remember most in Rome was very light. I had never eaten cannelloni before, and it was a revelation to me. I think the filling was veal with cheese and spinach. The sauce was balsamela. I don't remember any tomato sauce or ragu with it. I've been disappointed since by cannelloni with such heavy sauces that the pasta and filling got lost. So I ask, what's your favorite filling and what's your favorite sauce?