Goat Cheese And Ricotta Cannelloni In Creamy Spinach
Three handcrafted cannellonis stuffed with spinach and goat cheese baked in a creamy spinach and goat cheese sauce topped with goat cheese, mozzarella, basil and sundried tomatoes.
All prices are inclusive of VAT
Creamy sauce (vegetable oil, fresh white onion, garlic purée, milk, unsalted butter, spinach, thick cream, goat cheese, vegetable stock, ground white pepper, water, starch, grated mozzarella, cannelloni (spinach, feta cheese, ricotta cheese, garlic powder, salt, ground black pepper, potato flakes, goat cheese, durum wheat semolina, pasteurized whole egg), dried basil, sun-dried tomato
of which Sugar
of which Saturates
Trans fatty acid
Milk, egg, wheat. May contain traces of nuts.
Electric 200 / Fan 180 / Gas Mark 6.
Pre-heat the Oven
From frozen, remove the sleeve and film. Place the tray in the centre of the oven and heat for 40 minutes.
Remove from the oven and allow to stand for 1 minute. Ensure the food is piping hot.
Do not reheat once cooled.