New for winter 2016 - tender cannelloni shells filled with a vegetarian butternut squash and ricotta filling. We finish it with our rich fresh sage cream sauce and add a side of broccoli to make this a great family meal. Or serve as a first course over a bed of sauteed spinach for an easy dinner party starter!
12 cannelloni - 1kg
How to Enjoy - Fully cooked. Remove from freezer, remove lid. Place in a 350F oven for 30 - 40 minutes or until heated through. OR remove from freezer and place in refrigerator overnight to thaw. Remove lid and place in a 350F oven for 15 - 20 minutes or until heated through.
Ingredients - Cannelloni pasta shells (durum wheat semolina, niacin ferrus sulphate, thiamine, mononitrate, riboflavin, folic acid), butternut squash, ricotta (whey, milk, bacterial culture, salt, citric acid), 35% cream, mozzarella (partly skimmed milk, modified milk, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose, natamycin), broccoli, parmesan (modified milk ingredients, pasteurized milk, salt, lipase, calcium chloride, bacterial culture, microbial enzyme, cellulose, sorbic acid), onion, flour, egg, unsalted butter, sage, spices, salt, black pepper
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