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.
- Preheat your oven to 210°C/200°C fan/gas mark 7.
- Remove the film but leave the cannelloni in their wooden tray*.
- Place on a baking tray in the centre of the oven and cook for 30 minutes (add 5 minutes if using a gas oven).
- 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.
-
Ingredients
Milk, tomatoes, egg pasta (durum wheat semolina, water, free-range egg), cream cheese (milk), ricotta cheese (8%) (milk), spinach (7%), white wine, onions, butter (milk), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), extra virgin olive oil, Cheddar cheese (milk), sunflower oil, basil, tomato purée, Regato cheese (milk), cornflour, sun-dried tomatoes, salt, honey, lemon juice, garlic purée, parsley, ground nutmeg.
Secret ingredient: obsession.
SUITABLE FOR VEGETARIANS
Nutritional
Informationper 100g
per ½ pack
Energy
662kJ
159kcal2186kJ
525kcalFat
9.7g
31.9g
(of which saturates)
4.2g
13.7g
Carbohydrates
12.3g
40.5g
(of which sugars)
3.7g
12.7g
Protein
5g
16.4g
Fibre
1.5g
4.8g
Salt
0.86g
2.84g
Allergy Information
For allergens, see ingredients in bold. May contain peanuts, nuts, sesame, soya and mustard.
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.
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.
