COOKING DIRECTIONS: Place manicotti in baking dish with bottom of dish covered in sauce, cover and heat. Internal Temp. 140 degrees) [Conventional Oven: Pre-heated 400 degrees 55 minutes] [Convection Oven: Pre-heated 350 degrees 25 minutes] [Microwave directions: thaw enough rolls out for a 24 hour period in a refrigerator. Place 2 rolls in a boat dish. Cover with tomato sauce. Cover with plastic wrap and microwave for 2 1/2 minutes. Then let stand 1 minute before serving.
INGREDIENTS: RICOTTA CHEESE (PASTEURIZED WHEY, MILK AND CREAM), FLOUR (DURUM WHEAT FLOUR, NIACIN, FERROUS SULFITE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE EGGS, WATER, MOZZARELLA CHEESE (MADE FROM PASTEURIZED CULTURED MILK, ENZYMES AND SALT), PARMESAN CHEESE (PASTEURIZED CULTURED COWS MILK, rennet SALT), ROMANO CHEESE (PART SKIM COWS MILK, CHEESE CULTURE, SALT, ENZYMES, CELLULOSE POWDER), PARSLEY, SALT, MODIFIED FOOD STARCH, PEPPER.