Cannelloni ricotta and spinach pairs best with acidic, light bodied red wines like Pinot Noir or Sangiovese. The wonderful cherry flavours bring out the tanginess of the tomato sauce that is smothering your Cannelloni.
Or try a white like Soave or Trebbiano d’ Abruzzo, the nutty flavours, the high acidity and crispness makes it wonderful with the cheese and tomato sauce.
Defrost at room temperature for 2 hours or Cook the Cannelloni frozen - Pre heat the oven at 380F Cook until golden & brown, 25 / 30 ish minutes depending of the oven or until 54 Celsius internal temperature
