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Pumpkin Ricotta Cannelloni
Vegetarian
Cannelloni tubes filled with roasted pumpkin and sage, creamy ricotta and spinach, topped with tomato sugo, mozzarella and parmesan.
Allergens -
Gluten, Wheat, Milk.
Ingredients
Pumpkin Ricotta Mix for Canneloni (Pumpkin, Ricotta, Baby spinach, Canola oil, Salt, Black pepper), Sugo (Crushed tomatoes, Brown onion, Extra virgin olive oil, Salt, Garlic, Dried oregano, Black pepper), Cannelloni tubes, Mozzarella, Parmesan.
Preparation and storage notes
Preheat oven to 170 degrees. Remove lid and bake in foil tin for 20-30 mins until golden and heated through! Note: cooking from frozen will take longer.
Nutritional information
| Serving size: 560g | Per serve | Per 100g |
|---|---|---|
| Energy | 3383.1kJ | 604.1kJ |
| 808.6Cal | 144.4Cal | |
| Protein | 40.3g | 7.2g |
| Fat, total | 32.6g | 5.8g |
| • saturated | 14.6g | 2.6g |
| Carbohydrate | 81.7g | 14.6g |
| • sugars | 24.9g | 4.4g |
| Sodium | 1399.8mg | 250mg |