Soft durum wheat cannelloni filled with spinach & ricotta topped with parmesan, home-made Napoli & béchamel sauces
Durum wheat egg pasta sheets [durum wheat semolina, eggs, water] spinach, ricotta [cheese whey, milk, salt, food acid (330, 270, 260)], parmesan [milk, salt, tapioca, starter cultures, enzymes], Napoli sauce (crushed tomato [tomatoes, tomato juice, acidity regulator (330)], garlic, olive oil, onion, basil, sea salt, sugar, spices, cultured dextrose), béchamel sauce (butter [pasteurised cream, salt], milk, flour, nutmeg, salt, pepper).
Contains Milk, Wheat, Gluten, Eggs
Per Serving (400g) | Per 100g | |
---|---|---|
Energy | 1489.356 kJ 354.61 Cal |
372.339 kJ 88.65 Cal |
Protein | 19.523 g | 4.881 g |
Fat, Total | 16.039 g | 4.01 g |
- Saturated | 6.885 g | 1.721 g |
Carbohydrate | 34.016 g | 8.504 g |
- Sugars | 5.117 g | 1.279 g |
Sodium | 996.264 mg | 249.066 mg |
All specified values are averages only.
Ready to heat & serve.
Microwave: remove plastic packaging & microwave on high for 3-4 mins.
Oven: preheat oven to 180°C, remove plastic packaging & heat for 20 mins.
Refrigerate below 4°C. Consume within 24 hours of opening.
Freeze for up to 3 months. If frozen, thaw in refrigerator for 24 hours before consuming.
Fresh, tasty and extremely delicious.
Posted by Unknown on 7 Apr 2014
Wow, this is amazing amazing amazing!
I have ordered more and will continue to do so untill my taste buds are sick of Cannelloni.
Minutes to prepare, makes being a "healthy" vegetarian extremly easy and convenient.
Posted by Jayde on 27 May 2013
very tasty and light, an enjoyable meal
Posted by Mark Sims on 19 Feb 2013