This dish is a lighter take on a traditional cannelloni with alternating homemade pasta cannelloni and rolled courgettes! With firm pasta, crisp courgette and a creamy ricotta & spinach filling, this is finished off with a hint of lemon and a light, homemade tomato sauce. A restaurant quality dinner fit for a friday night treat!

PORTION

A great size for dinner, one foil tray serves 1-person and weighs ~340g

I’M AT MY BEST

Piping hot from the oven with a side of green veggies or salad

Spinach and Ricotta Courgette Cannelloni

£7.95

Quantity

Milk, Eggs
Store

store frozen until ready to use.

can be defrosted overnight in the refrigerator if desired

Oven cook from frozen

Preheat your oven to 190 degrees celsius. Place the foil tray on a baking sheet, remove the lid, and bake on the top shelf for 40-45 minutes or until piping hot throughout and crispy on top (from chilled ~30 mins).

Spinach and Ricotta Courgette Cannelloni

Allergens

Usage

Ingredients

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