SPINACH & RICOTTA CANNELLONI
SPINACH & RICOTTA CANNELLONI
Great Taste Award

SPINACH & RICOTTA CANNELLONI

Hand-rolled pasta, filled with spinach & ricotta, with tomato & basil sauce, topped with our creamy béchamel. Fantastic!

How to Cook

This recipe has some raw ingredients so please do not microwave. If you have chosen to freeze this dish, please defrost fully before cooking.

  1. Preheat your oven to 210°C/200°C fan/gas mark 7.
  2. Remove the film but leave the cannelloni in their wooden tray*.
  3. Place on a baking tray in the centre of the oven and cook for 30 minutes (add 5 minutes if using a gas oven).
  4. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

*Our wooden trays are overproof but don’t grill or place near element/flame.

A little bit on the side image

A little bit
on the side

BEEF TOMATOES, FRESH BASIL AND 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.

Want to
join us?

We're always on the lookout for brilliant people.

Check our jobs