Spinach & Ricotta Cannelloni (Vegetarian) (bake at home) mildly spicy



Baking your cannelloni to perfection

First, defrost the cannelloni in the fridge for a maximum of 24 hours. Then, preheat the oven to 180°C. Remove the white paper-lid of the lasagne and cover the lasagne with foil to seal in the goodness and bake for 40-45 minutes. Then uncover it for about 10-15 minutes until the cheese is a nice golden-brown colour. The cannelloni should be piping hot in the centre. A metal skewer or knife can be put into the centre and left for 15 seconds and if the tip is too hot to touch when removed, it is ready or if you have a thermometer check it is 72°C in the centre.


Pasta dough (wheat flour, eggs, extra virgin olive oil, salt), peeled tomatoes, fresh spinach, ricotta, fetta, egg, butter, onion, capsicum, mozzarella, parmesan, parsley, basil, garlic, and an assortment of delicious herbs and spices.

Allergens: Gluten, egg, milk.

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