SPINACH & RICOTTA CANNELLONI
SPINACH & RICOTTA CANNELLONI
Great Taste Award

SPINACH & RICOTTA CANNELLONI

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

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.

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.

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