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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

 

  • 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

Customer Reviews

Based on 7 reviews
100%
(7)
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k
k.i.
YUM
S
S.P.
G
G.M.
DELICIOUS
S
S.B.S.
sooooo good
M
M.O.

Customer Reviews

Based on 7 reviews
100%
(7)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
k
k.i.
YUM
S
S.P.
G
G.M.
DELICIOUS
S
S.B.S.
sooooo good
M
M.O.

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