spinach & ricotta cannelloni
Brand: Woolworths
Ingredients
Ricotta Cheese (2210 Whey Cheese (Milk Milk Sat Tomato (29%) oma Preservative Acetic Acid) 562 Tomato Juice, Acidity (134Cal) Regulator (Chic Acid Firming Agent (509) Cooket Pa 5.79 Sheet (25%) Durum Wheat Semolina Water Mater Simply Heat Heating times are a guide and may vary de appliance. For best results, heat in oven of tray is oven safe. Do not reheat or refrig Caution: Container and contents will be h Oven 35 min %DI Per Serving 23% 40% 50% 5.90 Spinach (7%) Bread Crumbs 50% 5.40 Wheat Tomato Paste Onion 100 (2%) Cream (Milk Powder Camo 16% 13.90 12% (0.5%) Canola Oi, Butter 1.30 Milk Garlic Tapioca Four. 34% 222mg Sugar Thickener 0422) Salt Herbs & Spices 55 verages only. based on an average Say Less Than Cheddar Cheese Milk Celery Contains: Gluter, Wheat, Milk May be present Egg Crustacean, Fish, Mollusc Peanuts Almonds Cashews from frozen Oven 1. Pre-heat oven to 190°C (18 2. Remove sleeve, peel or us film. Cover tray with foil. Plac 3. Place baking tray in the ov rack and heat for 20 minutes 4. Carefully remove foil and or until golden brown. 5. Allow to stand for 1 minute 1 Pre-heat oven to 190°C (18 2. Remove sleeve, peel or use film. Cover tray with foil. Place 3. Place baking tray in the ove and heat for 35 minutes. 4. Carefully remove foil and co 20 minutes or until golden bro 5. Carefully remove baking tray 6. Allow to stand for 1 minute microwave 1. Remove sleeve. Pierce film a HIGH for 3 minutes and 30 seco 31/2 min 2. Allow to stand for 1 minute, p as hot steam may escape 3. Serve, ensuring product is the from frozen 1. Remove sleeve. Pierce film and microwave on HIGH for 7 minutes 1 veg a day ein 1 ves 7 2. Allow to stand for 1 minute, ge care as hot steam may escape 3. Serve, ensuring product is there
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Ingredients Label

Nutrition Facts

UPC / Barcode
9339687362875
Brand
Woolworths
Serving Size
1 portion (350 g)
Calories
135 kcal
Total Fat
5.91 g
Saturated Fat
3.43 g
Total Sugars
3.17 g
Sodium
0.22 g
Protein
5.71 g
Data Mask
64735
Last Updated
2026-03-01