Spinach & Ricotta Cannelloni Pasta Bake (Veg)
For this delicious traditional Italian dish, we pipe a creamy mixture of spinach & ricotta into uncooked cannelloni pasta tubes, smother them with a basil & lemon tomato sauce & sprinkle with cheese.
As the dish cooks the ricotta cheese bakes, the pasta expands & the sauce thickens developing the amazing flavours!
Inspired by a Jamie Oliver recipe (Thanks Jamie!).
Store frozen. Preheat oven to 180C. Cook from frozen for 25-40 minutes until bubbling. Eat within 48 hours of defrosting.
Eat by itself as a delicious treat or serve with a garden salad.
Tomato; Ricotta; Spinach; Cannelloni (Durum Wheat Semolina); Tomato Paste; Mozerella; Parmesan; Onion; Lemon; Pepper; Eggs; Nutmeg; Red Wine; Basil; Garlic; Oil Olive; Italian Herbs ; Sugar;
ALLERGENS: Contains Gluten, Dairy & Eggs
|Servings: 1||Serving size : 350g|
|Avg.Qty. / Serving||Avg.Qty. / 100g|
|Energy||1330.9 kJ||380.3 kJ|
|Calories||318.1 Cal||90.9 Cal|
|Protein||18.3 g||5.2 g|
|Fat, Total||12.1 g||3.5 g|
|- Saturated||7.5 g||2.2 g|
|Carbohydrate||30.6 g||8.7 g|
|- Sugars||10.1 g||2.9 g|
|Sodium||935.1 mg||267.2 mg|