Our Jumbo Cheese Manicotti is filled with the perfect blend of creamy, whole milk Ricotta and Imported Pecorino Romano cheeses surrounded by fresh and tender dough made with finely milled, fancy enriched Durum wheat flour.
BAKING INSTRUCTIONS: Oven temperatures may vary up to 75°, therefore cooking times may vary slightly. Preheat oven to 375°F (set on bake). OVEN MUST BE PREHEATED. Cover bottom of dish with sauce. Remove manicotti from plastic tray and place into dish. DO NOT PUT PLASTIC TRAY IN OVEN. Cover top of manicotti thoroughly with sauce. Bake 35-45 minutes or until thoroughly cooked. Let stand 3-5 minutes before serving.
MICROWAVE INSTRUCTIONS:Due to differences in microwave design, cooking times may vary slightly. Cover bottom of microwave dish with sauce. Remove manicotti from plastic tray and place in dish. DO NOT PUT PLASIC TRAY IN OVEN. Cover top of manicotti thoroughly with sauce. Place wax paper loosely over dish. Cook on medium power (50%) for 18-20 minutes (for microwave without a carousel, for 10 minutes, turn dish 90° and cook at medium power for an additional 8-10 minutes. Remove wax paper. Let stand 3-5 minutes before serving. Cooking instructions were tested in an 1100 watt microwave oven. Note: DO NOT COOK OR HEAT IN A TOASTER OVEN
INGREDIENTS: RICOTTA CHEESE (PASTEURIZED WHEY, MILK, CREAM, VINEGAR, SALT, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), COOKED MANICOTTI PASTA ([UNBLEACHED DURUM FLOUR ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, DRIED WHOLE EGGS, TURMERIC), BREAD CRUMBS (WHEAT FLOUR), MODIFIED CORN STARCH, SALT, ROMANO CHEESE (PASTEURIZED SHEEP’S AND COW’S MILK, RENNET, SALT, CHEESE CULTURES, ENZYMES), DRIED WHOLE EGGS, BLACK PEPPER, PARSLEY.