Durum wheat semolina, Water, Ricotta cheese (whey, milk, bacterial culture, salt, citric acid), Toasted wheat crumbs, Liquid whole egg, Spinach, Canola oil, Salt, Parmesan cheese (milk, bacterial culture, salt, lipase, microbial enzyme), Romano cheese (milk, bacterial culture, salt, microbial enzyme, lipase), Spices.
Allergen: Wheat, Milk, Egg.
STOVETOP : In a large pot, bring water to a rolling boil (2–6 litres depending on quantity) and add 1 teaspoon of salt (optional). Add desired quantity of frozen pasta to boiling water. Wait until water comes back to a rolling boil and cook for 30 seconds. Drain and serve immediately with your favourite preheated O’Sole Mio sauce or toss pasta in a skillet with the hot sauce. Cook for 2 to 4 minutes* until an internal temperature of 72°C (162°F) is reached. Add your favourite topping as desired (Parmesan, basil, chili, etc.) and serve.
OVEN : Preheat oven to 200°C (400°F). Place 500 g of frozen pasta in a baking dish, cover with your favourite O’Sole Mio sauce or topping, sprinkle with the cheese of your choice and bake for 26 to 30 minutes* until an internal temperature of 72°C (162°F) is reached.
MICROWAVE : Place 170 g to 215 g of frozen pasta in a microwave-safe bowl and add your favourite O’Sole Mio sauce or topping, ensuring that the pasta is fully covered with the sauce. Cook on high for 2 minutes,* MIX CAREFULLY, as the product will be hot, and cook for 3 more minutes,* until an internal temperature of 72°C (162°F) is reached.* Heating time may vary between ovens