Juicy spinach and ricotta filled cannelloni pasta, topped with a homemade tomato sauce and melted mozzarella.
Gluten
Dairy
Eggs
R155 – R450
Hidden
Allow to thaw in the fridge until completely defrosted before heating.
Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180℃ for approximately 35 minutes, or until hot.
Spinach, Ricotta, Parmesan, Basil, Origanum, Eggs, Tomatoes, Butter, Flour, Milk, Mozzarella, Onion, Garlic, Olive Oil, Pasta, Seasoning
Gluten, Dairy, Eggs
Vegetarian
Serve as is or pair with a fresh side salad.
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Andrew
(verified owner)Excellent flavours. Generous portion size (reviewing the “1 mouth to feed” serving size). This is a good Spinach and Ricotta Cannelloni dish. Very nice topping.
Elspeth
(verified owner)Tasty good spinach and ricotta dish. Generous serving for one – will become a favourite with me.