SPINACH & RICOTTA CANNELLONI
Egg pasta stuffed with spinach, ricotta and mint, 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. - 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.
- 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
milk, egg pasta (durum wheat semolina, water, egg), courgettes, tomatoes, Cheddar cheese (milk), spinach (7%), ricotta 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.
Nutritional
Informationper 100 g
per ½ pack
Energy
578kJ
138kcal1907kJ
457kcalFat
7.9g
26.1g
(of which saturates)
4.0g
13.3g
Carbohydrates
10.8g
35.7g
(of which sugars)
2.4g
8.0g
Protein
5.6g
18.4g
Salt
0.51g
1.69
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.
