WILD MUSHROOM & SPINACH CANNELLONI

A delicious vegetarian main meal. Portabellini, button & wild mushroom, spinach & ricotta filled cannelloni tubes, creamy béchamel sauce & topped with slow cooked Napolitana sauce.

Oven heating Instructions: Defrost & Pre-heat the oven to 200°C. Remove the lid & bake for about 30-35 minutes, until sauce is bubbling & cheese melted & browning.
Microwave heating not recommended.

Ingredients: Button mushrooms, mixed wild mushrooms, baby spinach, ricotta cheese, feta cheese (preservatives), onion, garlic. Fresh pasta: Wheat, egg. Napolitana: Tomato, onion, herbs, vegetable oil, olive oil, corn flour. Béchamel sauce: Milk, flour, butter, seasoning, cheddar cheese, parmesan cheese.

Allergens: Wheat (Gluten), dairy, egg

Dietary Info: Suitable for Vegetarians.