"Spinach & ricotta stuffed cannelloni in a rich tomato sauce. I finish this dish by adding lemon & thyme to freshen the creamy 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*
Pasta, (egg, wheat) (25%) Cheese, Ricotta (12%) milk, Carrots (10%), Onion (10%), Spinach, (10%), Mozzarella, (8%) dairy, Parmesan (6%) milk, Creme fraiche, (dairy)(5%) , Celery (5%)Cream (3%) Oil vegetable rapeseed Salt, garlic, Parsley fresh, Basil fresh, Rosemary fresh, Thyme, fresh Oregano, fresh Sage, Nutmeg ground, Lemon zest, Bay leaf.
Egg, wheat, milk, dairy, celery, rapeseed.
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