Spinach & Ricotta Cannelloni

Ruby Says

"Spinach & ricotta stuffed cannelloni in a rich tomato sauce. I finish this dish by adding lemon & thyme to freshen the creamy Vegetarian Parmesan topping.  I was given this recipe by a restaurant owner in Sicily."

Ruby recommends: Lovely with a crisp mixed leaf salad or my leeks, peas and spinach side. 

Cooking Times

*Best cooked from frozen* 

Oven cook only - 40-45 mins 

*Please see back of pack for full instructions*


Tinned Tomatoes, Onion, Spinach (6.92%), Carrots, Ricotta (3.46%) (milk), Vegetarian Parmesan (milk), Celery, Mozzarella (milk), Creme Fraiche (milk), Pasta (durum wheat semolina, water. Contains gluten), Cream, (milk), Basil, Salt, Oregano, Thyme, Rosemary, Sage, Garlic, Olive Oil, Rapeseed Oil, Demerara Sugar, Lemon Juice, Ground Nutmeg, Bay leaf


wheat, milk, celery, gluten