Pumpkin, ricotta and spinach cannelloni
'One for a meat free Monday - our pumpkin, ricotta and spinach cannelloni is packed full of flavour.
Fresh pasta tubes, stuffed with roasted pumpkin, feta and ricotta layered with a lemon, mint and cherry tomato ragu and topped with shaved parmesan and fresh basil. Vegelicious!
Pumpkin, egg white, spinach, ricotta, feta, basil, fresh pasta, olive oil, onions, garlic, lemon zest, mint, tomato ragu, parmesan, cheddar, flaky salt, cracked pepper.
Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.| Servings per package: 1 Serving size: 400g/480g |
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| Average Quantity per Serving 400g |
Average Quantity per Serving 480g |
Average Quantity per 100 g | |
| Energy | 1560 kJ | 1870 kJ | 389 kJ |
| Protein | 13.9 g | 16.7 g | 3.5 g |
| Fat, total | 4.5 g | 5.4 g | 1.1 g |
| - saturated | 0.6 g | 0.8 g | 0.2 g |
| Carbohydrate | 61.5 g | 73.8 g | 15.4 g |
| - sugars | 10.7 g | 12.8 g | 2.7 g |
| Sodium | 364 mg | 436 mg | 91 mg |
Remove sleeve and clear lid.
Oven: Cook in a preheated oven at 180°C for 20 To 25 minutes
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.
