Cheese  &  spinach  Manicotti,  with  tomato  &  basil  sauce  and  parmigiano  reggiano

Microwave:

1. Spread half of the sauce evenly on the bottom of a microwave-safe dish.
2. Place 10 manicotti on top of the sauce, then cover with the remaining sauce.
3. Sprinkle parmesan cheese evenly on top.
4. Cover the dish with a double layer of paper towels or a microwave-safe cover.
5. Microwave on high for 13 minutes, or until the internal temperature reaches 165°F (74°C) in the center of the manicotti.
6. Carefully remove the dish from the microwave. Note: the dish will be hot. Let it stand for 2 minutes before serving.

Conventional oven:
– DO NOT cook in a toaster oven.
– DO NOT place close to the oven heat element.
– DO NOT exceed 400°F (205°C).

1. Preheat oven to 400°F (205°C).
2. Spread half of the sauce evenly on the bottom of an ovenproof dish.
3. Place 10 manicotti on top of the sauce, then cover with the remaining sauce.
4. Sprinkle parmesan cheese evenly over the top. Cover the dish with foil.
5. Bake for 35 minutes on the middle oven rack or until the internal temperature reaches 165°F (74°C) in the center of the manicotti.
6. Carefully remove the dish from the oven and remove the foil. Note: the dish will be hot. Let it stand for 5 minutes before serving.

Note: appliances may vary in power. These instructions are guidelines and may need to be adjusted accordingly.

Sauce: Italian Tomato, Onion, Extra Virgin Olive Oil, Salt, Garlic, Water, Sugar, Modified Corn Starch, Herbs, Spices.

Manicotti Cheese And Spinach: Ricotta Cheese (Whey, Milk, Salt, Citric Acid), Durum Wheat Semolina (Enriched With Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Toasted Wheat Crumbs (Wheat Flour, Yeast), Romano Cheese (Cow’s Milk, Bacterial Culture, Salt, Microbial Enzyme, Lipase), Parmesan Cheese (Milk, Bacterial Culture, Salt, Lipase, Microbial Enzyme), Spinach, Salt, Spices, Eggs.

Grated Parmigiano Reggiano Cheese: Raw Milk, Salt, Rennet.