In this UCOOK craft meal, fresh pasta rolls are filled with nutmeg-rich spinach and topped with a tangy tomato & basil sauce, white sauce and fresh ricotta cheese. All you have to do is pop it in the oven, toss together a quick salad, and voilà! Dinner is served.
Ready-to-heat Baked Cannelloni
Ready-to-heat Baked Cannelloni
stuffed with spinach & ricotta cheese
Hands on Time: 10 - 20 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Danish-style Feta
- Green Leaves
- UCOOK Spinach & Ricotta Cannelloni
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
HEAT TO EAT
See cooking instructions on the spinach & ricotta cannelloni packaging. When it’s done heating, add seasoning.
QUICK SALAD
When the meal has 5 minutes to go, place the rinsed green leaves, halved baby tomatoes, and the crumbled feta in a bowl. Toss through a drizzle of olive oil and seasoning.
CLASSIC CANNELLONI
Plate up the spinach & ricotta cannelloni and serve the fresh salad on the side. Tuck in, Chef!
UCOOK Spinach & Ricotta Cannelloni - 1
Green Leaves - 20g
Baby Tomatoes - 80g
Danish-style Feta - 20g
HEAT TO EAT
See cooking instructions on the spinach & ricotta cannelloni packaging. When it’s done heating, add seasoning.
QUICK SALAD
When the meal has 5 minutes to go, place the rinsed green leaves, halved baby tomatoes, and the crumbled feta in a bowl. Toss through a drizzle of olive oil and seasoning.
CLASSIC CANNELLONI
Plate up the spinach & ricotta cannelloni and serve the fresh salad on the side. Tuck in, Chef!
UCOOK Spinach & Ricotta Cannelloni - 2
Green Leaves - 40g
Baby Tomatoes - 160g
Danish-style Feta - 40g
HEAT TO EAT
See cooking instructions on the spinach & ricotta cannelloni packaging. When it’s done heating, add seasoning.
QUICK SALAD
When the meal has 5 minutes to go, place the rinsed green leaves, halved baby tomatoes, and the crumbled feta in a bowl. Toss through a drizzle of olive oil and seasoning.
CLASSIC CANNELLONI
Plate up the spinach & ricotta cannelloni and serve the fresh salad on the side. Tuck in, Chef!
UCOOK Spinach & Ricotta Cannelloni - 3
Green Leaves - 60g
Baby Tomatoes - 240g
Danish-style Feta - 60g
HEAT TO EAT
See cooking instructions on the spinach & ricotta cannelloni packaging. When it’s done heating, add seasoning.
QUICK SALAD
When the meal has 5 minutes to go, place the rinsed green leaves, halved baby tomatoes, and the crumbled feta in a bowl. Toss through a drizzle of olive oil and seasoning.
CLASSIC CANNELLONI
Plate up the spinach & ricotta cannelloni and serve the fresh salad on the side. Tuck in, Chef!
UCOOK Spinach & Ricotta Cannelloni - 4
Green Leaves - 80g
Baby Tomatoes - 320g
Danish-style Feta - 80g