SPINACH & RICOTTA CANNELLONI
Egg pasta stuffed with spinach, ricotta and roasted tomatoes, topped with our rich béchamel sauce.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 200°C/180°C fan/gas
mark 6. (Be careful not to grill by mistake!) - 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. If using a gas oven, cook for an extra 5 minutes.
- 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.
-
Ingredients
Semi-skimmed milk, tomatoes, egg pasta (12%) (durum wheat semolina, water, pasteurised free-range egg), cream (milk), Spinach (9%), Cheddar cheese (milk), ricotta cheese (milk) (7%), onions, passata, extra virgin olive oil, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk), lemon juice, tomato purée, rapeseed oil, salt, Regato Cheese (milk), semi-dried tomatoes, cornflour, pumpkin seeds, honey, garlic purée, lemon zest, sunflower oil, vegetarian Worcestershire sauce (water, sugar, spirit vinegar, molasses, onion purée, salt, tamarind paste, cloves, ginger purée, garlic paste), sugar, oregano, tomato paste, ground nutmeg, parsley, garlic, ground white pepper, chillies.
SUITABLE FOR VEGETARIANSNutritional
Informationper 100g
per ½ pack
Energy
605J
146kcal1997kJ
481kcalFat
9.6g
31.7g
(of which saturates)
4.5g
14.9g
Carbohydrates
9.9g
32.7g
(of which sugars)
2.5g
8.3g
Protein
4.4g
14.5g
Salt
0.62g
2.04g
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.
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.
