Spinach & Ricotta Cannelloni Pasta Bake (Veg)

Spinach & Ricotta Cannelloni Pasta Bake (Veg)

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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!).

Serving Instructions

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

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