Spinach & Ricotta Cannelloni

Egg pasta stuffed with spinach, ricotta and mint, topped with our rich béchamel sauce. Fantastic!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh milk, egg pasta (durum wheat semolina, water, egg), courgette, tomatoes, Cheddar cheese (milk), spinach (7%), ricota cheese (milk) (6%), onions, celery, passata, butter (milk), wheat flour, extra virgin olive oil, Regato cheese (milk), tomato purée, SunBlush Tomatade® (SunBlush® tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, sugar, garlic), pumpkin seeds, garlic purée, salt, sugar, mint, sunflower oil, Worcestershire sauce (water, sugar, spirit vinegar, molasses, onion purée, salt, tamarind paste, cloves, ginger purée, garlic purée), smoked paprika, white pepper, dried chilli.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy578kJ/138kcal1907kJ/457kcal
    Fat7.9g26.1g
    (of which saturates)4.0g13.3g
    Carbohydrates10.8g35.7g
    (of which sugars)2.4g8.0g
    Protein5.6g18.4g
    Salt0.51g1.69g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 200°C/180°C fan/ gas mark 6.

    2. Remove the film but leave the cannelloni in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 30 minutes.

    3. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with garlic bread and a green salad

  • Beef tomatoes, fresh basil and aged balsamic salad

    (Serves 2)

    2 ripe beef tomatoes, sliced
    A handful of fresh basil leaves
    2 tsp balsamic vinegar (preferably aged)
    2 tsp olive oil
    Salt and freshly ground pepper

    1. Arrange the slices of tomato on a plate and layer with basil leaves.

    2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham's Spinach & Ricotta Cannelloni.


    Something to drink?

    Like our lasagne, this is a dish that demands to be eaten with a glass of red wine in hand. A medium-bodied merlot or chianti would be ideal.

  • Reviews

    Here's a taste of what people are saying about our Spinach & Ricotta Cannelloni.

    > Click here to tell us what you think


    “Just finished your Spinach & Ricotta cannelloni. Marvellous, really marvellous.”

    Mr Michael Searle


    20/10/14



    “We have just had one your dishes for dinner and it was delicious!!
    and the presentation is wonderful. Thank you.”


    Mrs Doreen Lowe


    11/01/14

Beef tomatoes, fresh basil and aged balsamic salad

(Serves 2)

2 ripe beef tomatoes, sliced
A handful of fresh basil leaves
2 tsp balsamic vinegar (preferably aged)
2 tsp olive oil
Salt and freshly ground pepper

1. Arrange the slices of tomato on a plate and layer with basil leaves.

2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham's Spinach & Ricotta Cannelloni.