** Note: Due to produce shortages, we have been unable to source cannelloni shells so have substituted for penne, making a beautiful spinach and ricotta penne bake. This dish still has all the same flavours you have enjoyed with the cannelloni.

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!

Serve with a green salad and garlic bread for a yummy treat.

Great reheated for lunch.

Contains: Milk and Milk Products, Eggs, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

Ingredients: Olive oil, garlic, onion, tomato passata, ricotta cheese, parmesan cheese, cheddar cheese, nutmeg, spinach, egg, pasta, salt, pepper, basil

Re-heating Instructions: Defrost in the fridge overnight. Bake in oven on 180 deg for 25 mins covered, then uncover and bake for a further 10-15 mins until cheese is starting to brown and is bubbling

About Your FoodSt Cook: Michelle (Fairlight)

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!