"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.
*Best cooked from frozen*
Oven cook only - 40-45 mins
*Please see back of pack for full instructions*
Tinned Tomatoes (29.61%) Ricotta (17.77%) (milk) Spinach (14.8%) Pasta (11.84%) (durum wheat semolina, water) Milk, Onion, Carrots, Vegetarian Parmesan, (milk) Unsalted Butter (milk) Plain White Flour (wheat) Celery, Rapeseed Oil, Basil, Salt, Oregano, Dijon Mustard, Garlic, Thyme, Rosemary, Demerara Sugar, Ground Nutmeg, Lemon zest, Bay leaf
wheat, milk, celery, gluten, mustard