Seasonal Squash, Cavolo Nero & Ricotta Cannelloni
Butternut squash, cavolo nero and ricotta wrapped in fresh free range egg pasta on a tomato sauce and topped with our cheesy sauce and a crispy crumb
INGREDIENTS
Chopped Tomatoes, Milk, Cheddar (Milk), Lasagne Sheet [Flour 00 (Wheat), Pasteurised Free Range Egg, Durum Flour (WHEAT), Salt], Ricotta Cheese (9.7%) (Milk), Butternut Squash, Onion, Water, Cavolo Nero (4%), Parmesan (Milk), Leek, Olive Oil (1.2%), Tomato Puree, Breadcrumbs [Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Wheat Dextrose], Sun Dried Tomato Paste (Sulphites), Parsley, Garlic, Sage, Salt, Lemon, Oregano, Black Pepper, Thyme
Allergens listed in bold. Please note our kitchen handles all 14 major allergens, 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 360g |
Serves 2 720g |
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OVEN
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Preheat oven to 200° C / gas mark 7. 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 before serving. |
35-40 mins |
45-50 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) | 665 kJ (159 kcal) | 2273 kJ (544 kcal) |
| Fat (of which saturates) | 9 g (4.8 g) | 31 g (16 g) |
| Carbohydrate (of which sugars) | 11 g (2.9 g) | 37 g (9.9 g) |
| Fibre | 1.1 g | 3.7 g |
| Protein | 8.2 g | 28 g |
| Salt | 0.72 g | 2.5 g |
