Spinach and Ricotta Cannelloni

** 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!

Cooked with ❤️ by Michelle

• INFO
• YOUR COOK
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• 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

• 👩🏻‍🍳Hi, I'm Michelle. I'm a passionate home cook, recruitment manager and new mum who also has a side business 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!

• Perfect served with garlic bread and a fresh salad.