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Tesco Cannelloni Pasta 250G

Product properties

  • Suitable for vegetarians


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Product information

Guideline Daily Amount Summary

Each serving contains

  • Energy

    , 14%of your GDA
  • Fat

    1.1g, 2%of your GDA
  • Saturates

    0.2g, 1%of your GDA
  • Sugars

    1.8g, 2%of your GDA
  • Salt

    0.1g, 2%of your GDA

of the reference intake*
Typical values per 100g: Energy 1526kJ/360kcal


Dried cannelloni pasta tubes made from Durum wheat semolina.



Durum Wheat Semolina

Allergy Information:

  • Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold.


  • Store in a cool, dry place and once opened in an airtight container.

Produced in:



Temperature:Fan 160°C, Gas 4, 180°C

Time:30-35 minutes

Instructions:For best results, oven cook.
It is not necessary to pre-cook Tesco Cannelloni.
Pre-heat oven to 180C/Fan 160C/Gas Mark 4.
In a greased ovenproof dish place a thin layer of your choice of sauce.
Fill the cannelloni tubes with your favourite filling.
Place the tubes in one single layer.
Add the remaining sauce and your desired topping.
Cover and place in a hot oven for 30-35 minutes.
If you wish to brown the top, remove cover and cook for a further 5 minutes.



Cooking Precautions:

Not suitable for microwave cooking.
All appliances vary, these are guidelines only.

Number Of Uses:



Spinach & Ricotta Cannelloni
Cooking Time: 60-70 minutes

12 Tesco Cannelloni tubes
Tomato Sauce
2 tbsp olive oil
1 clove garlic, crushed
1 onion, peeled and finely chopped
1 celery stick, finely chopped
1x400g tin of chopped tomatoes
10 basil leaves
150ml cold water
Cheese Sauce
50g butter
50g plain flour
600ml milk
½ tsp ground nutmeg
75g Parmesan, grated
250g Ricotta
300g spinach, cooked and well drained
1 egg
50g Parmesan cheese, grated
½ tsp ground nutmeg
Salt and Pepper

1. Pre-heat the oven to 190°C/Fan 170C/Gas Mark 5.
2. For the tomato sauce; heat the olive oil in a saucepan, add the garlic,
onion and celery and fry gently for 5 minutes until soft.
3. Stir in the tomatoes, basil leaves and 150ml cold water, bring to the boil
and simmer for 20 minutes.
4. Pour the sauce into the bottom of a large, lightly greased ovenproof dish.
5. For the filling; mix the Ricotta cheese and spinach with the egg, Parmesan,
nutmeg, salt and pepper.
6. Spoon or pipe the filling into the cannelloni tubes and place them on top of
the tomato sauce in the oven-proof dish.
7. For the cheese sauce; gently heat the butter in a pan. Add the flour,
stirring the entire time then gradually pour in the milk, stirring continuously
until the sauce thickens. Add the nutmeg and the Parmesan.
8. Pour the cheese sauce over the cannelloni and bake in the centre of the oven
for 30 – 40 minutes or until golden brown and bubbling.

* Or for a quicker recipe, simply use one of our delicious Tesco Pasta Sauces!

Serving Suggestions:


Net Contents:

250g e

Name and Address:

Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,


Typical ValuesAs sold 100g containsAs sold each serving (75g) contains
Energy1526kJ (360kcal)1145kJ (270kcal)
*Reference intake of an average adult (8400 kJ / 2000 kcal)--

Other Nutrition Info:

75g of uncooked cannelloni weighs approximately 170g when cooked.

Using product information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.

If you have any queries, or you'd like advice on any Tesco brand products, please contact Tesco Customer Services, or the product manufacturer if not a Tesco brand product.

Although product information is regularly updated, Tesco is unable to accept liability for any incorrect information. This does not affect your statutory rights.

This information is supplied for personal use only, and may not be reproduced in any way without the prior consent of Tesco Stores Limited nor without due acknowledgement.

Tesco © Copyright 2013

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