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Beef Cannelloni 1400g - Pasta Tubes with Beef Bolognaise, Bechamel Sauce, Tomato Concasse & Cheese Mix (2x 700g)

Vegetarian

R 359.23

Introducing our delicious Beef Cannelloni, the perfect addition to your frozen food collection. Tender pasta tubes filled with a traditional slow cooked Italian bolognaise packed with tomatoes and topped with creamy bechamel sauce made with fresh cream and our signature cheese and pesto mix, this dish is sure to please even the most discerning palate. Our Beef Cannelloni is made with only the freshest ingredients, ensuring that you get the best taste and quality possible. Whether you’re eating for one or feeding your family, we got you covered!


 Milk (Dairy)

Made in a kitchen with eggs, nuts, seeds, dairy & soya

Typical Nutritional Information
  Per 1400g Per 100g
Energy (kJ)
Energy (kcal)
0
0.0
0.0
Protein (g) 0.0 0.0
Glycaemic Carbohydrates (g)
of which total sugar (g)
Dietary fibre* (g)
0.0
0.0
0.0
0.0
0.0
0.0
Fat(g)
of which saturated fat (g)
0.0
0.0
0.0
0.0
Total Sodium (mg) 0 0.0

Nutritional information refers to the product as packed/sold.

Basil - fresh, Butter - unsalted, Cheese - cheddar, Cheese - mozzarella, Cheese - parmesan , Cheese - pecorino, Flour (master), Master - fc napolitano, Master - fc pesto (nuts), Milk (dairy) (master), Nutmeg - dried ground, Pepper - black fine, Salt (master), Spinach - fresh

HEATING INSTRUCTIONS


Microwave Safe

Aluminium containers are microwave-safe. Handle carefully when hot.


Best results: 
Defrost before heating.


Microwave 
(from defrosted)

Pierce or cut film. Heat for 2-3 mins.


Microwave 
(from frozen)

Pierce or cut film. Heat for 3-5 mins.


Oven / AirFryer: 
(from frozen)

Preheat 120°C.

Place food into ovenproof container for 12-20 mins. Remove film.

Tip: Stir Often.


Pan:

Low heat with lid. Heat and stir occasionally.


STORING INSTRUCTIONS

Keep frozen (-18°C) until best before date, eat within 3 days of defrosting.

FREEZING INSTRUCTIONS

Keep frozen (-18°C) until best before date, eat within 3 days of defrosting.



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