Spinach & Ricotta Cannelloni



A vegetarian option that’s equally as hearty as it’s meaty counterpart. Bake for 30 minutes covered with foil at 170degC, remove cover after 20 minutes for a crispy top. Stand for 5 minutes before serving. Serves 4 adults.

Keep refrigerated below 5 degC.

INGREDIENTS: Parmesan, mozzarella, spinach, ricotta, milk, butter, flour, nutmeg, white pepper, bay leaves, carrot, brown onion, celery, garlic, tomato, fresh basil, salt, pepper, pasta sheets (egg, wheat flour)



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