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    Three Cheese Cannelloni with Napoletana Sauce

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    Three Cheese Cannelloni with Napoletana Sauce

    This is comfort food at its best - a quick meal solution for two that's easily doubled. Simply pick up a pack of cannelloni and a tub of Napoletana sauce, then you need just a few minutes to fry the mushrooms for the base. Serve with a bag of your favourite salad and some good crusty bread, such as Waitrose Focaccia with Rosemary, to mop up the juices.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 25g butter
    • 250g pack Waitrose Organic Chestnut Mushrooms, sliced
    • 340g pack Waitrose Ricotta and Spinach Cannelloni
    • 350g tub Waitrose Fresh Napoletana Sauce
    • 100g Waitrose Grated Mozzarella
    • 3 tbsp freshly grated Parmigiano Reggiano


    1. Preheat the oven to 190°C, gas mark 5. Melt the butter in a small pan until foaming. Add the mushrooms and fry on a high heat for about 3 minutes until starting to soften.
    2. Spread over a shallow ovenproof dish, about 30cm wide, and arrange the cannelloni on top. Spoon the Napoletana sauce over and sprinkle with the cheeses.
    3. Cook for 25 minutes until the sauce is bubbling and the topping is lightly golden. Serve with salad and crusty bread.

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