My eyes were so drawn to the striking appearance of this dish, but once I’d read the recipe I was like, how will I find a suitable pan to cook this in, and how do you serve it? And do the sticking out bits of pasta not get dry and crunchy? 
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She does give you the measurements of the pan but I should think you’d be out of luck if you don’t have a pan exactly that size. And I bet she had helpers to hold those tubes in place as she added more. The tops do look pretty crunchy. You be sure and let us know if you try making it!!! 
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I admire Georgina Hayden as a food writer. But I don’t know if this recipe is more style over substance. Will look through my drawer of pans but I doubt I have one of those dimensions…
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By co-incidence, it was only yesterday that I mentioned chef Aiden Byrne and his previous restaurant Manchester House. Something like this appeared on a tasting menu there once. My recollection is that the pasta used was something smaller than cannelloni and it was served as a “lump”, rather than the shape being retained by a shape. I’ve no idea what process was needed to get all the tubes to stick together. It was a very elegant plate which I think was a posh take on mac & cheese
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Yes, Im sure the tops are crunchy.
No, I wouldnt attempt this recipe because Im pretty sure the swear ratio is way higher than Id want to deal with.
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I’ve mad a similar baked pasta dish with ziti or rigatoni in a springform pan; it actually wasn’t that hard to arrange them, just time-consuming. Basically, you prop the pan at a 45 degree angle and start standing up the noodles at the bottom, then work your way up. It was fun to do every once in a while…
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Rigatoni in a springform pan sounds a lot more manageable - thanks for this idea!
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Yep, it’s called Rigatoni Pie. I just dug out my recipe in hopes of sharing a link, but it doesn’t seem to be online. (Family Circle magazine, January 2016) I did find a bunch of other recipes so you should be able to see the technique!
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Reminds me of a lasagna roll-up dish that went viral in nyc a few years ago from Don Angie’s – never made sense to me, but looked pretty.
I think your linked recipe would work better if you cut the canneloni in half, so half the pasta didn’t dry out.
Or this Rachael Ray recipe for lasagna roll-ups is basically the same thing but might be less fussy (and preceded the Don Angie version by a lot, lol).
Here’s a rigatoni pie recipe, but it might be less work to lay them flat( like in Pastitsio) instead.
https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-pie-3532886
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