Ricotta Cheese (Pasteurized Whey, Whole Milk, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), Pasta Shells (Enriched Durum Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water), Bread Crumbs (Wheat Flour), Modified Corn Starch, Water, Salt, Romano Cheese (Pasteurized Cow's Milk, Pasteurized Sheep's Milk, Rennet, Salt, Cheese Culture, Enzymes), Dried Whole Egg, Black Pepper,Parsley.
Keep Frozen. HOW TO COOK:Cooking time may vary depending on your equipment.Cook from frozen.Cook thoroughly to 165 degrees F.Oven: Preheat oven to 375°F with rack in center.1. Place a thin layer of your favorite sauce on bottom of greased large casserole dish orhigh-sided baking pan. Place 8 frozen shells on sauce (cheese side up) in a single layer.2. Pour 1 ½-2 cups additional sauce evenly over 8 shells (1 cup for 4 shells); cover.3. Bake 50- 55 minutes for 8 shells (40-45 minutes for 4 shells) until thoroughly cooked.Let rest 5 minutes before serving. Serve with additional sauce if desired.Microwave (1100 watts):1. For 1 Serving: Mix together ½ cup water and ½ cup your favorite sauce. Pour ½ cup sauce into microwave-safe casserole dish. Place 2 frozen shells on top of sauce (cheese side up); top shells with remaining sauce; cover.2. Cook on MEDIUM (50% power) 6 minutes. Continue cooking on HIGH 4 minutes, until thoroughly cooked. Let stand covered in microwave 4-5 minutes. Carefully remove using pot holders.
