| CANNELLONI | Hollow tubes of pasta stuffed with a meat or vegetable mixture (10) |
| TORTELLI | From "round loaf of bread" and "small cake, fritter", a variety of ravioli-like pasta stuffed with a mixture of sage, spinach or squash with ricotta (8) |
| RAVIOLI | Small cases of pasta stuffed with filling of meat and cheese (7) |
| BUCATINI | Long thin hollow tubes of pasta (8) |
| MANICOTTI | Hollow tubes of pasta similar to cannelloni but larger and typically ridged; from Italian, 'little sleeves' (9) |
| TAMALE | (Mexican) Corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed |
| STEM | Hollow tube of a tobacco pipe (4) |
| PILAF | Rice cooked in a meat or poultry broth. (5) |
| PORKPIEHAT | Headgear that shares its name with a meat snack (4-3,3) |
| MACARONI | Tubes of pasta; a dandy, exquisite or fop who exaggeratedly imitated continental fashions; something extravagant or fanciful; or, a medley (8) |
| BATON | A short baguette; a hollow tube passed from runner to runner in a relay race; or, a rectangular piece of carrot, cheese or other food (5) |
| TAPIOCAS | Prepared pasta stuffed with Indian origin chilli initially and starches (8) |
| PILAU | Asian dish of spiced rice cooked in stock, typically with chopped meat or vegetable added (5) |
| KEBABS | Pieces of meat or vegetable grilled on a long, thin stick (6) |
| FRITTER | A piece of fruit, meat or vegetable coated in batter and cooked in fat (7) |
| CHIPOLATA | Revolting chapati stuffed with a lot of old meat (9) |
| COUSCOUS | Spicy dish of North Africa consisting of steamed semolina, usually served with a meat stew (8) |
| STRAWS | Hollow tubes for sucking drinks out of a glass (6) |
| STEW | Slow-cooked meat or vegetable dish (like a curry) |
| SAMOSA | Savoury pastry with curried meat or vegetable filling (6) |
