Cannelloni tubes stuffed with spinach, ricotta and a grating of nutmeg, on top of a rich tomato sauce with creamy bechamel finished with parmesan shavings and thyme. 300g.
For a golden and crispy top, this dish is best cooked in the oven.
Tinned Tomatoes (29.61%) Ricotta (17.77%) (milk) Spinach (14.8%) Pasta (11.84%) [durum wheat semolina, water. Contains gluten] (wheat), Milk (milk), Onion, Carrots, Vegetarian Parmesan (milk), Unsalted Butter (milk), Plain White Flour (wheat), Celery (celery), Rapeseed Oil, Basil, Salt, Oregano, Dijon Mustard , Garlic, Thyme, Rosemary, Demerara Sugar, Ground Nutmeg, Lemon Zest, Bay Leaf, Black Pepper.
Energy 458.4 kcal/1927.38 kJ, fat 20.57g, saturates 10.9g, carbohydrates 51.73g, sugars 11.5g, fibre 1.74g, protein 20.35g, salt 1.74g.