Courgette, Broad Bean & Ricotta Cannelloni
Broad Beans, courgette, basil & ricotta wrapped in fresh free-range egg pasta and covered in a creamy cheese sauce, finished with a cheesy crumb
INGREDIENTS
Chopped Tomatoes, Onion, Water, Tomato Puree, Sundried Tomato Sauce [Sun Dried Tomatoes (SULPHITES), Tomato Puree, Sunflower Oil, Sugar, Salt, Thai Basil, Oregano, Garlic], Olive Oil, Garlic, Salt, Oregano, Black Pepper], Broad bean, Courgette & Ricotta Filling (24.2%) [Ricotta (MILK), Peas & Broad beans, Cheese (MILK), Courgette, Basil & Chilli Pesto [Basil, Parsley, Olive Oil, Lasagne Sheets [Flour (WHEAT) 00 (WHEAT), Pasteurised EGG, Durum Flour (WHEAT), Salt], Panko & Cheddar Topping [Panko [WHEAT Flour, Yeast, Salt], Mature Cheddar, (Cows' MILK)], Olive Oil, Parsley]
Allergens listed in bold. For more info contact our team hello@potage.co.uk
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| FOR BEST RESULTS OVEN COOK FROM FROZEN |
Serves 1 (330g) |
Serves 2 (360g) |
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|
OVEN
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Preheat oven to 200° C / gas mark 6. Remove cardboard sleeve and film lid. Place on a tray and cook in the top of the oven. Allow to stand for 1 minute. Ensure piping hot and golden brown before serving. |
35-40 mins |
50-55 mins |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy kJ (kcal) | 586kJ (140kcal) | 1933kJ (462kcal) |
| Fat (of which saturates) | 7.2g (3.3g) | 24g (11g) |
| Carbohydrate (of which sugars) | 11g (2.5g) | 36g (8.1g) |
| Fibre | 1g | 3.4g |
| Protein | 7.5g | 25g |
| Salt | 0.76g | 2.5g |
