Tomatoes (Crushed Tomatoes, Tomato Puree, Salt, Citric Acid, Calcium Chloride), Ricotta Cheese (Milk, Whey, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum), Water, Semolina, Unsmoked Provolone Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Asiago Cheese (Cultured Milk, Salt, Enzymes), Light Cream, Milk, Parmesan Cheese (Cultured Milk, Salt, Enzymes), Onions, 2% or Less of Fontina Cheese (Cultured Milk, Salt, Enzymes), Bread Crumbs (Wheat Flour, Dextrose, Yeast, Salt), Eggs, Butter (Cream, Salt), Extra Virgin Olive Oil, Garlic, Basil, Salt, Wheat Flour, Sodium Alginate, Canola Oil, Cornstarch, Spices, Sugar, Carrageenan, Brown Sugar.
Keep frozen. Cook thoroughly. For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F. Conventional Oven Cooking: Since ovens vary, cooking beat and times may require adjusting. 1 Preheat oven to 375 degrees F. 2 Pierce corner of sauce pouch; defrost by microwaving on 50% Power for 5 minutes. 3 Place cannelloni in a baking dish. Carefully open thawed sauce pouch; top cannelloni with sauce. 4 Cover and cook 50 minutes. 5 Carefully remove baking dish from oven. Carefully remove cover. Microwave Oven Cooking: Directions developed using 1100 watt microwave oven. Ovens vary; cooking time may need to be adjusted. 1 Pierce corner of sauce pouch; defrost by microwaving on 50% Power for 5 minutes. 2 Place cannelloni in a microwave-safe dish. Carefully open thawed sauce pouch; top cannelloni with sauce. 3 Cover and cook on High 5 minutes. Remove cover; stir (rearrange cannelloni) and re-cover. 4 Continue cooking on High 6 minutes. 5 Carefully remove microwave dish from oven. Carefully remove cover. Serve immediately; refrigerate leftovers. Caution: Baking dish will be hot. When removing cover from baking dish, be careful of escaping steam.
Serving size : 0.5 Servings per Container: 2
Contains: milk, egg, wheat ingredients.