eCook Meal
Ready-to-heat Baked Cannelloni
stuffed with spinach & ricotta cheese
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R23.36
for 4 servings · R5.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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UCOOK Spinach & Ricotta Cannelloni needs 4Mini Spinach & South African Feta Puff R8.79 · whole pack (size can't be divided)R8.79
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ready-to-heat Baked Cannelloni?
The preparation time for Ready-to-heat Baked Cannelloni stuffed with spinach & ricotta cheese is between 10 and 20 minutes.
What is the total time required to make Ready-to-heat Baked Cannelloni stuffed with spinach & ricotta cheese?
The total time required to make Ready-to-heat Baked Cannelloni stuffed with spinach & ricotta cheese is between 40 and 60 minutes.
How many servings does Ready-to-heat Baked Cannelloni provide?
4 servings
What are the main ingredients in Ready-to-heat Baked Cannelloni?
Baby Tomato, Feta, Green Leaves, UCOOK Spinach & Ricotta Cannelloni
What is the nutritional information of Ready-to-heat Baked Cannelloni?
Calories: 1849, Carbs: 42 grams, Fat: grams, Protein: 23.7 grams, Sugar: 5.5 grams, Salt: 1374 grams
How do I prepare Ready-to-heat Baked Cannelloni?
HEAT TO EAT: See cooking instructions on the spinach & ricotta cannelloni packaging. When it’s done heating, add seasoning. CLASSIC CANNELLONI: Plate up the spinach & ricotta cannelloni and serve the fresh salad on the side. Tuck in, Chef! 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.
What should be prepared from my kitchen to make Ready-to-heat Baked Cannelloni?
Baby Tomato, Feta, Green Leaves, UCOOK Spinach & Ricotta Cannelloni
How many calories does Ready-to-heat Baked Cannelloni have?
1849 calories
How much fat content does Ready-to-heat Baked Cannelloni have?
grams