Pasta
Cheese & spinach Manicotti
Our signature egg pasta, delicately tender and made with premium semolina, wraps around a creamy blend of ricotta, Romano, and Parmigiano cheeses, enhanced with a touch of spinach. The result: a light, delicate filling with perfectly balanced flavour.
Conventional oven:
- Preheat oven to 400°F (200°C). Cover bottom of an ovenproof dish with your favourite O Sole Mio sauce (600 ml), lay 10 frozen cannelloni on top and cover with sauce (600 ml). Top with mozzarella and/or parmesan cheese.
- Bake for 44 minutes and until internal temperature exceeds 162°F (72°C)* at center of product. If an aluminum pan is used, cooking time will increase considerably.
Microwave oven:
Place 4 frozen cannelloni in a microwave-safe dish, cover with your favourite O Sole Mio sauce (330 ml), and top with mozzarella and/or parmesan cheese. Cook for 4 to 5 minutes (high power) and until internal temperature exceeds 162°F (72°C) at center of product*.
*Note: cooking time may vary depending on oven and number of cannelloni cooked.
Filling (ricotta cheese (whey, milk, bacterial culture, salt, citric acid), spinach, romano cheese (milk, bacterial culture, salt, microbial enzyme, lipase), parmesan cheese (milk, bacterial culture, salt, lipase, microbial enzyme), salt, spice), Pasta (durum wheat semolina, water, liquid whole egg).
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Serving Suggestions
- Oven-baked / au gratin: top with Napoletana or rosée, add cheese, and bake for fast, consistent service.
- Catering format: bake in hotel pans; easy portioning for buffets, cafeterias, and banquets.
- Individual portion: assemble in a ramekin/plate—ideal for daily specials and grab-and-go.
- Finishing touch: finish with fresh basil, cracked pepper, or cheese shavings to elevate service.