Filling: Almond Milk Ricotta (Almond Milk [Water, Almonds], Salt, Enzymes, Tartaric Acid, Cultures), Spinach, Breadcrumbs (Wheat Flour, Sugar, Yeast, Salt), Roasted Garlic Base (Roasted Garlic, Salt, Maltodextrin [from Corn], Natural Flavorings, Corn Starch, Canola Oil, Sesame Oil), Garlic, Salt, Black Pepper. Pasta: Wheat Flour, Water, Beta-Carotene.
Cooking Instructions: Cook 4 quarts of salted boiling water for 4 to 6 minutes or until desired tenderness. Drain, toss with sauce and serve. Internal temperature should reach 165 degrees F as measured by food grade thermometer. Perishable. Keep refrigerated.
