Varieties

  • Stuffed Shells +

    Ricotta Cheese
    Spinach Florentine
  • Manicotti +

    Crepe
    Spinach
  • Cannelloni +

    Chicken, Spinach, and Ricotta Salata
    Seafood
    Veal
  • 1

Nutrition Facts - Stuffed Shells, Manicotti, Cannelloni

Home style “baked specialties” that are easily recognized favorites in many regions of Italy. Made by hand, our jumbo pasta shells and pasta crepes are rolled and generously filled with creamy whole milk ricotta cheese, imported Pecorino Romano cheese, fresh whole eggs, chopped parsley, and just the right amount of whole milk mozzarella cheese . . . truly nostalgic and simply delicious.

Stuffed Shells

                                              COOKING INSTRUCTIONS:

Pour your favorite sauce (approximately 1/4” deep) in the bottom of a baking dish. Lay the stuffed shells into the dish closely together. Top the shells with the additional sauce being sure to cover each shell. Loosely cover baking dish with aluminum foil. Bake stuffed shells in a pre-heated 400˚ oven for approximately 30-40 minutes. Remove aluminum foil during the last 5 minutes of cooking time. Carefully remove shells from oven and allow to sit for 5 minutes before serving.

 

Manicotti and Cannelloni

Tender golden crepes, hand-rolled to enclose the subtle sweetness of whole milk ricotta cheese and savory fresh herbs. Sophisticated in flavor yet simple to prepare, our Crepe Manicotti match elegance with traditional Italian fare.

COOKING INSTRUCTIONS:

Pour your favorite sauce (approximately 1/4” deep) in the bottom of a baking dish. Place manicotti in rows and cover with additional sauce. Loosely cover baking dish with aluminum foil. Bake manicotti in a pre-heated 400˚ oven for approximately 25-30 minutes. Remove aluminum foil during the last 5 minutes of cooking time. Carefully remove manicotti from oven and allow to sit for 5 minutes before serving.

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