Spinach and Ricotta Cannelloni (Vg)

Here's to old classics! I remembered this dish from when my mum used to make it for us when we were kids and I hadn't made it for years!!! So delicious and great for a meat free meal to break up the week. The cannelloni filling is a flavoursome mix of cheeses and spinach and the tomato sauce is home made for that special touch. I didn't tell my husband what it was and that there was no meat in in and he almost didn't believe me!

Cooked with ❤️ by Michelle

• ABOUT YOUR MEAL
• ABOUT YOUR COOK
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• Preparation:
  Step 1 - Defrost in fridge overnight
  Step 2 - Remove Lid, cover with Foil
  Step 3 - Bake 25mins in oven 180°C
  Step 4 - Remove Foil, bake a further 12mins (until cheese is bubbling) 
  
  🥗 Best served with a crisp green salad
  
  Ingredients: Olive oil, garlic, onion, tomato passata, ricotta cheese, parmesan cheese, cheddar & mozzarella cheese, nutmeg, spinach, egg, pasta, sugar, salt, pepper, basil,Italian herbs, chilli flakes
  
  Contains: Milk and Milk Products, Eggs, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

• Hi I'm Michelle,
  
  I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!
  
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