We start by making three separate sauces - a light tomato and basil sauce for the base of the cannelloni, a thick, beef ragu (like a Bolognese) to fill them and a creamy bechamel to cover them. We then take fresh pasta sheets and roll them around the beef ragu, which we place on the tomato and basil sauce, then smooth on the layer of bechamel, which we finish with a good grating of Parmesan.
|PER 100G (RAW)||PER 325g SERVE (half a small or 1/4 large)|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a mixed leaf salad.
This dish comes uncooked in a foil tray, ready to bake.
SMALL: Remove plastic film and bake in a preheated 180C oven for approximately 35 (from defrosted) to 50 minutes (from frozen) or until cooked through. Rest for 5 minutes before serving.
LARGE: Remove plastic film and bake in a preheated 180C oven for approximately 45 (from defrosted) to 60 minutes (from frozen) or until cooked through. Rest for 5 minutes before serving
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, keep refrigerated and cook and consume within 48 hours.