Spinach and Ricotta Cannelloni

Preheat the oven to 180°C (350°F). Remove the film from the tray and reheat the cannelloni still frozen, halfway up, for 55 to 60 minutes in a convection oven or 1 hour to 1 hour 05 minutes in a conventional oven.

Ricotta (milk, cream, salt, citric acid), Pasta (durum wheat semolina, water, egg powder, salt), Diced tomatoes (tomato, tomato juice), Rehydrated whole milk powder (water, whole milk powder), Water, Chopped spinach, Pre-fried onion (onion, sunflower oil), Cream, Wheat flour, Grated emmental cheese, Lemon juice, Tomato paste, Breadcrumbs, Modified corn starch, Salt, Basil, Extra virgin olive oil, Butter, Dehydrated garlic, White pepper.

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Contains: Milk, Wheat, Egg. May contain: Crustaceans, Fish, Molluscs, Mustard, Sesame, Soy, Tree nuts.

Gourmet Spinach and Ricotta Cannelloni

Crafted by Maison Thiriet’s culinary experts, these six frozen cannelloni bring restaurant-grade Italian dining right to your table. Inside each al dente pasta cylinder lies a sumptuous blend of ricotta and spinach. To amplify the taste, a luxurious tomato and creamy béchamel sauce envelops each roll. Rediscover this classic dish, thoughtfully prepared using only premium ingredients, and set to impress every diner.

How to Savour Your Frozen Spinach and Ricotta Cannelloni

Sealed in freshness, our cannelloni promises a burst of flavour with every bite. Remove the top film and place the cannelloni on the centre rack of an oven preheated to 350°F. Bake from frozen: 55-60 minutes in a convection oven or 60-65 minutes in a traditional oven. For a microwave option, peel off the film and heat on high (900W) for 15 minutes. Let it sit for a few minutes before serving.

Cool&Simple: Epicurean Delights for Everyone

Elevate your dining experience with Cool&Simple’s gourmet frozen meals. Handpicked and swiftly frozen post-preparation, our dishes reflect our commitment to unparalleled quality. From breakfast to dinner, Cool&Simple eats are well-balanced and crafted to appease even the most discerning palate.