Ricotta and spinach cannelloni
Cannelloni [ricotta cheese 58% (whey, pasteurised milk, salt, food acid (260, 270), wheat semolina, spinach (7%), water, breadcrumbs (wheat flour, water, yeast), egg, parmeasan cheese ( milk, salt, culture, non-animal rennet), salt, pepper], tomato sauce [crushed tomatoes (tomato puree, citric acid), onion, garlic, basil, olive oil, salt, bay leaves], bechamel sauce [milk, parmesan cheese (milk, salt, cultures, non-animal rennet), butter (cream, salt), plain flour, salt, nutmeg]
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Preheat oven (FF) to 200C. Remove plastic film.
DEFROSTED: cook for approximately 40 minutes or until golden across the top.
FROZEN: cook for approximately 55 minutes or until golden across the top.
DEFROSTED: cook for approximately 60 minutes or until golden across the top.
FROZEN: cook for approximately 70 minutes or until golden across the top.
Serve with a green salad and crusty bread.
Ovens vary, please adjust cooking times if necessary.