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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 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*


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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