Cannelloni stuffed with spinach and ricotta, with tomato sauce 300g – serves one
This cannelloni is a classic stuffed pasta dish, ready for you to bake yourself.
Tomato and basil sauce base, ricotta and spinach stuffed pasta tubes and a rich béchamel on top.
Spinach, ricotta cheese (milk), cannelloni (durum wheat, semolina), bechamel sauce (Grana Padano cheese (milk), butter (milk), flour (wheat), milk, bay leaf, salt, ground white pepper, nutmeg), tomatoes, tomato puree, basil, demerara sugar, olive oil, nutmeg, salt and black pepper.
See ingredients in bold.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Bake at 170C on an oven tray in case it bubbles over and trashes your oven. The dish should be bubbling hot and browning nicely on top. If it is browning too much and too early simply loosely cover with buttered foil.