Manicotti
Tubes of pasta filled with our cheese filling made with ricotta, parmesan, romano, and mozzarella. Creamy and delicious. Served in tomato sauce and topped with bechamel, grated cheeses & pesto.
We prepare individual pans of manicotti, with three tubes and XL pans that come with 8 tubes. Sold frozen, ready to bake.
Ingredients
FILLING: Ricotta (whole milk & whey), Parmesan and/or Romano (part-skim milk, salt, cheese cultures & enzymes), Mozzarella, Breadcrumbs (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid] water, high fructose corn syrup, yeast salt, vegetable oil [soybean, cottonseed and/or canola] sugar), Eggs, Olive Oil, Onion, Salt.
PASTA: Flour, Eggs, Salt.
TOMATO SAUCE: Italian Tomatoes, Olive Oil, Onion, Garlic, Salt, Bay Leaf
BECHAMEL: Missouri Cream & Milk, Butter, Flour.
PESTO: Basil (or other herbs), Olive Oil, Parmesan and/or Romano, Breadcrumbs, Lemon Juics, Pecans and Salt.
CONTAINS: Pecans, Milk, Eggs & WheatCooking Instructions
From Thawed (recommended): Keep covered (with lid provided). Bake in a preheated oven at 350F for 15-35 minutes (depending on how many tubes in the pan). Remove lid and continue baking for 10-15 minutes. Cannelloni is done when the sauce is simmering, or when internal temperature has reached 165F.
From Frozen: Bake at 350F for 35-70 minutes (depending on how many tubes in the pan). Remove lid and continue baking for 10-15 minutes. If the sauce isn’t simmering, continue baking at 10 minute intervals.